🔸️Ingredients
226 g (8 oz) Baking chocolate – at 60-70 %
125 ml (1/2 cup) Heavy cream- full fat
20 g Butter – unsalted and softened
1/2 tsp Vanilla extract
1 pinch of sea salt
Instructions
Finely chop the dark chocolate with a knife and place it in a medium bowl.
Place the heavy cream in a saucepan and heat over medium heat until it simmers.
Pour the hot cream over the chopped chocolate and add the butter then let stand for about 3-5 minutes.
Mix with a wooden spoon until you have a smooth and homogeneous ganache mixture.
Add vanilla and salt (optional) and mix again.
Cover with plastic wrap in contact and place in the fridge for at least 3 hours (or 1 hour in the freezer) until the mixture is completely cooled.
Using an ice cream scoop or tablespoon scrape out balls of chocolate and place them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for 10-15 minutes.
Take each ball of chocolate and shape it into a round ball with your hands, working as quickly as possible, then place it back on the baking sheet.
In a bowl place the unsweetened powdered sugar or coating of your choice.
Roll the chocolate truffles in the bowl until they are completely covered.
Notes
Storage: at room temperature in a storage box with a tight-fitting lid for 1 week. Or in the freezer for up to 3 months.
