HAPPY NATIONAL TRUFFLE DAY!!Chocolate Truffles with sea salt
These are delicious and very easy gourmet food recipe truffles with an unlikelysurprise: a sprinkling of light, fluffly sea salt. If you haven’t yet experienced a yummychocolate truffle with sea salt, then you haven’t…experienced a yummy chocolatetruffle with sea salt. It’s a seemingly unlikely, but absolutely scrumptious and special,flavor combination that has to be experienced to be believed. I believe. And I wantyou to believe, also.
I’ve got a golden ticket. Okay, people. Listen. You can use whatever brand or qualityof chocolate you want, everything from the basic grocery store stuff to theultra-pricey (and darn delicious) fancy stuff. I decided to go with Ghirardelli,because I think it’s delicious…and because I had some in my pantry.I also had some Scharffen Berger. But I’m saving that for brownies next week.Scharffen Berger brownies. Whew. That’s what I’m talkin’ about.
So for these truffles, I’m going to use equal parts semi-sweet chocolate…And bittersweet chocolate. I’ve found this formula produces a really deep, richchocolate flavor without going over the top with that dark chocolate flavor, which Isometimes find to be a little overpowering. But that’s just me. Now, my dad? Hecould probably eat bars of the bittersweet stuff with some unsweetened chocolatethrown in and be happy as a clam. But he also likes Spam, so don’t listen to him.
Throw all the chocolate into the bowl and just wait a few minutes.If you don’t have a double boiler…don’t buy one. Just place a heatproof(glass, preferably) bowl over a saucepan of simmering water.
Before you even stir the stuff, go ahead and pour in 1 14-ounce can ofsweetened, condensed milk.
Now you can stir it gently together, being careful to keep thewater on a gentle simmer.
Just keep folding gently until all the chocolate is incorporated into thecondensed milk.
Finally, turn off the heat and add 1 tablespoon vanilla extract.It gives the truffles a nice, rounded flavor.
Stir it together gently until it’s all combined—the vanilla will make thechocolate glossy. Remove the bowl from the saucepan, and cover it with foil.Place it into the fridge for a couple of hours, until the chocolate becomesfirm and workable. I actually kept it in the fridge overnight, because I had analtercation with a snake and my candy making dreams were dashed.
Fast Forward: 24 hours later. I take the bowl out of the fridge and let it come toroom temperature, which takes a good two hours. When the chocolate is softenough to scoop out with a teaspoon, I roll them into balls about 1/2 to 3/4″ inchin diameter. I like the truffles to be a little on the small side.
What you’re looking at now is the inside of a chocolate truffle. Now, at this pointyou could roll them in sprinkles, coarse sugars, or finely chopped nuts. But I likemy truffles to have a hard outer coating of chocolate.
I decided on a mild, sweet milk chocolate. These are Merckens meltingwafers—you can find them at a million different online retailers. Milkchocolate is perfect, because the filling is dark and rich. It perfectly balances itwithout making the truffle overly sweet.But you could use whatever melting wafers you want—even white chocolate!Or go the easy route and use almond bark from the supermarket. It’ll workjust fine.
Just drop the truffles, one by one, into the melted (in the microwave)chocolate. Then just spoon more chocolate over the top to make sure thetruffle is all coated.
Transfer the truffle to a sheet of waxed paper (or a baking mat.)
After you dip each truffle in the melted chocolate, sprinkle on a smallamount of sea salt (or kosher, or whatever coarse salt you have on hand.)
Just be sure to sprinkle on the salt while the chocolate is still soft.This’ll ensure the salt will stay on the truffle.
Beautiful! Honestly, you won’t believe what a treat the salted chocolate is;you have to try it to believe it. And sure, if you’re feeling a little squeamishabout the salt, you could just sprinkle some coarse sanding sugar…orwhatever other sweet sprinkles you can find. The truffles are nice and pretty,no matter what you sprinkle on the top.
INGREDIENTS Ingredients 8 ounces, weight (up To 9 Oz.) GoodSemisweet Chocolate 8 ounces, weight (up To 9 Oz.) GoodBittersweet Chocolate 1 can (14 Oz) Sweetened CondensedMilk 1 Tablespoon Vanilla Extract 8 ounces, weight Meltable MilkChocolate Sea Salt
PREPARATIONINSTRUCTIONS1. Heat dark chocolates andcondensed milk in a double boilerover medium low heat untilchocolate is melted.2. 2. Stir—mixture will have a slightmarshmallow texture. Stir invanilla.3. Remove from heat, cover andrefrigerate for two hours.4. Once chilled, roll in balls, then rollin melted milk chocolate coating.Sprinkle with sea salt or otherfine, coarse sprinkles.Source:http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/