Dark Chocolate Truffles Sea Salt (Printable)

Rich dark chocolate treats enhanced with a hint of sea salt for a melt-in-your-mouth experience.

# What You'll Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, at room temperature
04 - 1 tsp pure vanilla extract

→ Coating

05 - 1/3 cup unsweetened cocoa powder, sifted
06 - Flaky sea salt, for sprinkling

# How To Make:

01 - Place the chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, heat heavy cream over medium heat until it just starts to simmer. Remove from heat immediately.
03 - Pour the hot cream over the chopped chocolate and let it stand for 2 minutes to soften.
04 - Gently stir until the chocolate is fully melted and the mixture is smooth.
05 - Add the butter and vanilla extract, stirring until the mixture is glossy and completely combined.
06 - Cover the bowl and refrigerate for at least 2 hours until firm enough to scoop.
07 - Using a melon baller or teaspoon, scoop portions and roll into balls between your palms.
08 - Roll each ball in sifted cocoa powder to evenly coat.
09 - Place coated truffles on parchment paper and sprinkle each with a pinch of flaky sea salt.
10 - Store truffles in an airtight container refrigerated until serving. Allow to sit at room temperature for 10 minutes before enjoying.

# Expert Tips:

01 -
  • They taste like something from a fancy shop, but you made them with your own hands in under half an hour of actual work.
  • The flaky sea salt cuts through the richness in a way that makes each bite feel balanced instead of heavy.
02 -
  • If your ganache looks grainy or split, it means the cream was too hot or you stirred too hard, but you can often save it by whisking in a tablespoon of warm cream.
  • Rolling truffles with cold hands makes all the difference, so rinse your palms under cool water between batches if they start to get warm.
03 -
  • Chill your melon baller or spoon in the freezer for a few minutes before scooping, it keeps the ganache from sticking and makes cleaner shapes.
  • If you want truffles that look bakery-perfect, wear latex gloves when rolling so you don't leave fingerprints in the cocoa coating.

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