Dark Chocolate Truffles Sea Salt (Printable Version)

Luxurious dark chocolate treats coated with cocoa and sprinkled with sea salt for a perfect balance.

# What You'll Need:

01 - 225 g high-quality dark chocolate (60–70% cocoa), finely chopped

02 - 120 ml heavy cream

03 - 28 g unsalted butter, at room temperature

04 - 1 tsp pure vanilla extract

05 - 30 g unsweetened cocoa powder, for dusting

06 - Flaky sea salt, for garnish (e.g., Maldon or fleur de sel)

01 - Place the chopped dark chocolate in a heatproof bowl.

02 - Warm the heavy cream in a small saucepan over medium heat until it begins to simmer, avoiding boiling.

03 - Pour the hot cream over the chocolate and let stand undisturbed for 2 minutes to soften.

04 - Gently whisk until the chocolate fully melts and the mixture is smooth.

05 - Add the butter and vanilla extract; stir until fully blended with a glossy finish.

06 - Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to scoop.

07 - Scoop approximately 1 tablespoon of ganache and quickly roll between palms to form balls; place on parchment-lined baking sheet.

08 - Roll each truffle in unsweetened cocoa powder to evenly coat.

09 - Sprinkle a pinch of flaky sea salt atop each truffle.

10 - Keep truffles refrigerated in an airtight container for up to one week; serve at room temperature for optimal texture.

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It feels like sharing a secret dessert that looks fancy but is surprisingly simple to make.
These truffles became a favorite because they strike the perfect balance of rich chocolate and just a touch of sea salt that keeps you coming back.

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The first time I tried skipping the chilling step, the ganache was way too soft to handle—patience really pays off here.
Discovering that a quick roll in cocoa powder before adding the sea salt gives the perfect contrast in texture and flavor completely changed the outcome.

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