Makes about 32
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
- 567g bittersweet or semisweet chocolate, finely chopped, divided
- 1/3 cup sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon Cerebos Sea Salt Flakes
- 1/2 cup unsweetened cocoa powder
- Additional Cerebos Sea Salt Flakes
- Place 230g chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
- Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon Cerebos sea salt flakes into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
- Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
- Line a baking sheet with foil. Place remaining chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 50°C. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional Cerebos sea salt flakes. Let stand until coating sets, at least 1 hour.