Dark Chocolate Sea Salt

The first time I made these dark chocolate truffles with sea salt, I remember being amazed at how simple ingredients transformed into something that felt utterly luxurious. It was during a chilly winter evening when I wanted a little homemade indulgence to share with friends.

I still recall the moment unexpected guests arrived just as I was rolling the ganache balls; the quick sprinkle of sea salt made all the difference, and everyone raved about the perfect balance of sweet and salty.

Ingredients

• High-quality dark chocolate (60-70% cocoa): I always choose a good brand because it makes the ganache rich and smooth, plus finely chopping helps it melt evenly.
• Heavy cream: This adds that silky texture you crave, so don’t skimp and make sure it’s fresh.
• Unsalted butter: Adds a glossy shine and smoothness; room temperature butter blends perfectly without lumps.
• Pure vanilla extract: Just a splash to deepen the chocolate flavor and give subtle warmth.
• Unsweetened cocoa powder: For dusting, I prefer a high-quality one that’s not bitter but still earthy.
• Flaky sea salt: Maldon or fleur de sel is my go-to; it adds that delightful crunch and contrast to the sweet ganache.

Instructions

The Part Where Magic Happens:

Start by placing the finely chopped chocolate in a heatproof bowl—it’s the foundation of our truffles, and seeing those little shards ready to melt is like anticipation in edible form. Warm the heavy cream gently until it just begins to simmer, the steam rising softly with a gentle hiss—but remember, no boiling here. Pour this warm cream over the chocolate and step back for two minutes; the chocolate softens and pools, tempting you already. Then, whisk slowly and steadily until the mix becomes silky and lustrous, the scent of cocoa filling your kitchen. Stir in the butter and vanilla, watching as the ganache gleams under your whisk, rich and inviting. Cover with plastic wrap and chill for two hours—patience is key to achieving that perfect scoopable texture. Once firm, scoop with a small spoon or melon baller and roll swiftly between your palms; warmth from your hands makes the ganache pliable in the most satisfying way. Coat each orb in cocoa powder and finish with a delicate pinch of flaky sea salt—the final flourish that makes these truffles unforgettable. Store in an airtight container in the fridge and serve at room temperature to enjoy their full, creamy glory.

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This dish became more than just a treat one evening when it sparked stories and laughter around the table, turning simple ingredients into a shared memory of warmth and friendship.

Keeping It Fresh

These truffles keep wonderfully in the refrigerator for up to one week, but be sure to bring them to room temperature before serving—this allows their silky texture and rich flavors to shine.

Serving Ideas That Clicked

I found pairing these with a robust espresso or a glass of port brings out their complexity and complements the sweet saltiness beautifully—perfect for after-dinner indulgence when friends linger.

A Time This Recipe Saved the Day

Once, when I realized I had forgotten to buy dessert for a dinner party, whipping up this ganache and rolling truffles was quick and saved the day flawlessly.

• Remember to wear latex gloves if you want to keep things tidy while rolling.
• If you want a twist, add a tablespoon of your favorite liqueur before chilling.
• Try coating the truffles in tempered chocolate if you want a shiny, crisp shell.

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Thanks for joining me in the kitchen for these little bites of joy. I hope these truffles bring you as much pleasure making them as I do sharing them with you.

Questions & Answers

→ What type of chocolate works best for these truffles?

High-quality dark chocolate with 60–70% cocoa provides a balanced rich flavor and smooth texture.

→ How does the flaky sea salt enhance the taste?

The flaky sea salt adds a delicate crunch and balances the intense cocoa with a subtle savory note.

→ Can I add flavors to the ganache?

Yes, incorporating liqueurs like Grand Marnier, rum, or coffee liqueur before chilling elevates the flavor profile.

→ How long should the ganache chill before shaping?

Chill the ganache for about 2 hours until firm enough to scoop and roll comfortably.

→ What’s the best way to store these chocolate bites?

Store in an airtight container in the refrigerator for up to one week and serve at room temperature for optimal texture.