Salted Dark Chocolate Hazelnut Caramel Truffles

Salted Dark Chocolate Hazelnut Caramel Truffles

Dark chocolate, hazelnut, and caramel were just begun to be consumed collectively. How can you hold the easygoing mixture of sweet, nutty, with a dash of salt? It’s excellent. They can be performed up to a week before you require them, just seal and chill. Bring to room temperature before working. These Dark Chocolate Truffles along with Sea Salt have a chocolate caramel ganache centre, are enrobed in a coat of dark chocolate, then coated with flaky sea salt. They’re a great benefit whether that benefit is for yourself or someone else. About ten years after I heard my first truffle, I set up a small baking company of my own and traded these Dark Chocolate Truffles with Sea Salt. The company no longer survives, but I wanted to share the chocolate truffle ingredients with you so you can still enjoy them! They make great benefits, and I found they fit for two to three weeks.

 

Just don’t set the chocolate truffles in the refrigerator, because that will make a chocolate bloom. It doesn’t affect the taste but doesn’t look super tasty either.

Oh and about that leading truffle whenever I recall about chocolate, I think about how my idea of chocolate changed in a moment when I first struck into one of La Maison du Chocolat’s showstopping truffles. One nibble not only turned me from a chocolate hater to a chocolate lover. I’m not exaggerating, and to this day, they are, by far, my favourite chocolate truffles in the business. I once possessed the pleasure of going to their first shop in Paris and had to keep myself from smiling dancing all around the stocks.

 

INGREDIENTS

        

  • 1 cup chocolate-hazelnut spread
  • 1/3 cup white sugar
  • Two tablespoons water
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon coarse sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1 (12 ounces) bag finely chopped chocolate chips
  • One tablespoon coarse sea salt

INSTRUCTIONS

  • Add chocolate hazelnut spread and stir for 5 mins
  • Put sugar in water in a small saucepan for 4 mins and pour cream into the syrup while stirring.
  • Add salt & boil for 5 to 10 minutes and add to the chocolate mix
  • Chill for at least 3 hours.
  • Scoop caramel mixture with a melon baller and take the cocoa powder in a bowl
  • Coat each truffle & arrange on a tray
  • Cover and chill for 8 hours and arrange onto a baking sheet.
  • Melt chopped chocolate in a double boiler.
  • Line a baking sheet and coat truffles in melted chocolate
  • Allow sitting for 1 hour.

 

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