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1
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth.
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2
Remove chocolate from over water.
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3
Combine sugar and 2 tablespoons water in small saucepan.
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4
Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush.
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5
Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes.
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6
Add cream (mixture will bubble).
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7
Stir over very low heat until caramel is smooth.
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8
Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate.
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9
Chill until truffle filling is firm, at least 3 hours.
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10
Place cocoa in bowl.
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11
Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa.
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12
Arrange on baking sheet.
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13
Cover; chill overnight.
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14
Line 13x9x2-inch baking sheet with foil.
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15
Place remaining 12 ounces 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 115F.
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16
Remove bowl from over water.
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17
Working quickly, submerge 1 truffle in melted chocolate.
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18
Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off.
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19
Transfer truffle to prepared sheet.
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20
Repeat with remaining truffles.
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21
Sprinkle truffles lightly with additional fleur de sel.
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22
Let stand until coating sets, at least 1 hour.
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23
(Can be made 1 week ahead.
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24
Cover and chill.
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25
Bring to room temperature before serving.)
