Chocolate Truffle With Sea Salt

1. 1

   Bring heavy cream into simmer in small pot

2. 2

   Break chocolate into tiny pieces in the meantime

3. 3

   When cream is ready, remove from heat and add chocolate and butter

4. 4

   In larger pot, bring some water to simmer and put small pot in large one (or if you have a double boiler, that works too!).

5. 5

   Stir until completely melted

6. 6

   Take off stove and pour into shallow bowl.

7. 7

   Cool, cover with with plastic, and refrigerate for at least 2 hours

8. 8

   On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.

9. 9

   Continue until mixture used up.

10. 10

    Sprinkle with Fleur de sel.

11. 11

    Cover with wax paper, refrigerate until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.