Recipe for Chocolate and Pink Salt Truffles
The Combination of Salty and Sweet Makes these Treats Irresistible
Sep 9, 2009
These rich truffles with cocoa, caramel and subtle pink salt make a sweet treat for home or an elegant gift to give away.
The chocolate and pink salt truffles with a hint of sticky caramel are easy to make and are sure to please. They make an impressive gift to wrap up for special occasions and as hostess gifts. Wrap them up in a cellophane bag and tie with a colourful ribbon to give away or keep them fresh in a reusable tin to be enjoyed for up to a week.
Ingredients
- 3/4 cup sugar
- ¼ cup cocoa powder
- 8 oz semisweet chocolate (chopped)
- ½ cup and 2 tbsp heavy cream
- 1 tbsp and a pinch of pink salt (divided)
Utensils
- Saucepan
- Wooden spoon
- Non-reactive bowl (ceramic, stainless steel, glass)
Makes: 40 truffles
Preparation time: 2 hours
Total time: 2 hours 30 min
How to Make the Truffles
- Over medium heat cook the sugar in the saucepan. Shake the pan from time to time and stir with a wooden spoon to make sure the sugar isn’t resting around the sides of the pan. Continue until the sugar is melted and becomes a rich caramel colour. This should take between 10 and 15 minutes.
- After removing the saucepan from the stovetop slowly pour in the heavy cream. The heat of the sugar will cause some frothing. Then place the pan back onto the stove, still at medium heat. The caramel and cream will melt together in about 10 minutes. When they have combined remove the saucepan from the heat.
- Add the chopped chocolate to the caramel and let it sit until the chocolate has started to melt, then stir to combine. Finally add the pinch of the pink salt and mix thoroughly.
The Final Touches
- Pour the chocolate, caramel and salt mixture into a non-reactive bowl and then refrigerate for about 1.5 hours. While waiting for the truffle mix in the fridge to firm up pour the cocoa powder and pink salt into small bowls.
- When the chocolate and caramel is ready, use a teaspoon to measure out portions and lightly roll to form a round shape. Work quickly so as not to melt the chocolate by handling it too much. Roll the shaped truffles in the cocoa powder to coat. Finish by pressing the truffles into the pink salt.
The truffle recipe is very easy to change and the addition of nuts can be delicious. The chocolate could be milk, white or flavoured instead of semisweet or use a combination. To finish the truffles many toppings could be substituted like crushed nuts, coconut, powdered sugar or sprinkles.
The copyright of the article Recipe for Chocolate and Pink Salt Truffles in Baking & Desserts is owned by Natalie Bauer. Permission to republish Recipe for Chocolate and Pink Salt Truffles in print or online must be granted by the author in writing.
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