- 10 oz heavy cream
- Dash of Hain® Sea Salt
- 12 oz SunSpire™ 100% Cacao Unsweetened Baking Bar, finely chopped
- Toppings: Cocoa Powder, Chopped and Toasted Hazelnuts or Almonds
The simplicity of this recipe belies the complex taste and delightful silky texture of these indulgent chocolate treats, which can be flavored with your favorite liquor or extract, enhanced with an array of spices, or coated with toasted nuts. Whip up a batch for an elegant and delectable hostess gift.
Bring the cream and salt to a gentle boil. Remove the pan from heat, add chocolate and stir until smooth. If desired, add a dash of your favorite liquor or flavoring at this point, stirring again until smooth. Pour the chocolate mixture into a bowl and let it cool to room temperature. Once cooled, refrigerate the mixture for three hours or overnight.
Place the cocoa or chopped nuts in a shallow tray. Using a rounded measuring teaspoon, scoop out a teaspoon of the truffle mixture and roll it into a 1-inch ball in your hands. Roll each truffle in the cocoa or chopped nuts, pressing lightly to make sure the coating adheres.
Store the truffles between layers of waxed paper in an airtight container in the refrigerator until ready to serve.
Yield: 2½ dozen large or 5 dozen small truffles.