Dark Chocolate Sea Salt (Printable)

Silky dark chocolate bites enhanced with flaky sea salt, offering rich, melt-in-mouth texture and balanced flavor.

# What You'll Need:

01 - 8 oz dark chocolate (60–70% cocoa), finely chopped

02 - 1/2 cup heavy cream (120 ml)

03 - 2 tbsp unsalted butter, room temperature (28 g)

04 - 1 tsp pure vanilla extract

05 - 1/3 cup unsweetened cocoa powder (30 g)

06 - Flaky sea salt, for garnish

01 - Place the chopped dark chocolate in a heatproof bowl.

02 - Warm the heavy cream in a small saucepan over medium heat until it begins to simmer; avoid boiling.

03 - Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften the chocolate.

04 - Whisk gently until the mixture is smooth and the chocolate has fully melted.

05 - Incorporate the butter and vanilla extract by stirring until fully blended and glossy.

06 - Cover the bowl with plastic wrap and refrigerate for 2 hours until the mixture firms sufficiently to scoop.

07 - Scoop approximately 1 tablespoon of ganache and quickly shape into balls by rolling between palms. Place on parchment-lined baking sheet.

08 - Roll each formed truffle in unsweetened cocoa powder to fully coat.

09 - Sprinkle a pinch of flaky sea salt atop each truffle.

10 - Store truffles in an airtight container refrigerated up to one week. Serve at room temperature for optimal texture.

01 -

These truffles are like a secret treasure: rich, silky, and surprisingly easy to make at home.
They bring an effortless elegance to any occasion, making you look like a pro without the fuss.

02 -

The ganache needs to be cold enough to scoop but not frozen, or it will be too hard to shape properly.
Using flaky sea salt instead of regular salt creates bursts of flavor without overwhelming the sweetness.

03 -

Using finely chopped chocolate rather than chips helps the ganache melt more smoothly and evenly.
Rolling quickly helps avoid warming the ganache too much and keeps the texture perfect.