Three kinds of chocolate are the base of Salted Chocolate Truffles that are topped with Fleur de sel and Chipotle Sea Salt to push this truffle over the top.
The base of Salted Chocolate Truffles consists of five ingredients; sweetened condensed milk, vanilla, dark chocolate, semi-sweet chocolate and milk chocolate. The use of three chocolates in really adds to the richness of this candy.
Adding sea salt to the top of chocolate candy like Salted Chocolate Truffles brings the flavors alive in your mouth. If you’ve never tried the combination I suggest you do, I promise you will love it!
I used a double boiler to melt the ingredients. This is a method of adding water to a pan and bringing the water to a simmer. Once the water is simmering you place a glass bowl on top of the pan with the ingredients inside and the heat from the simmering water melts the ingredients. Here is a link on using a double boiler.
This is definitely a recipe that is simple to make but looks like you spent all day in the kitchen making them! Salted Chocolate Truffles would make a great gift for someone special.
- 1 - 14 oz. can, sweetened condensed milk
- 8 oz. bittersweet chocolate
- 8 oz. semisweet chocolate
- 1 tbsp. vanilla
- 8 oz. milk chocolate
- Chipotle Sea Salt and/pr Fleur de sel
- Heat the bottom pan of the double boiler over medium heat. When it comes to a simmer, add the glass bowl to the top of the double boiler and mix in the milk, bittersweet & semi-sweet chocolate and vanilla. Reduce heat to medium low and continue to stir until the mixture has melted completely. Take the bowl off the double boiler.
- Cover the bowl with saran wrap making sure the saran wrap fits snug against the chocolate mixture. Refrigerate until chilled, 2 hours.
- After the chocolate mixture has chilled, roll the mixture into balls. Put the balls into the fridge for 10 minutes to let the balls set.
- While the balls are setting, reheat the water in your double boiler. Add in the milk chocolate and stir until fully melted. Dip each truffle into the melted chocolate and remove it with a fork.Tap the fork against the bowl to get rid of any excess chocolate. Place the truffle on a waxed lined baking sheet. Set the truffles in the fridge until the chocolate hardens. Store in an air tight container, in the fridge if it's humid in your home.
I used Ghiradelli chocolate in this recipe.
Adapted from Food Network