Chocolate coupled with salt makes a tasty revelation. The rich, complex mineral flavor of pink salt crystals turns truffles into an even more sophisticated treat. Offer these chocolates as gifts this season.
Makes 30 truffles
In a small saucepan, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter. In a medium saucepan, bring an inch of water to a simmer. Set the small saucepan over the larger one over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.
Line a plate with waxed paper. Dip a melon baller into a cup of warm water and quickly scrape across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture. Sprinkle the truffles with salt. Separate layers of truffles with waxed paper. Cover and refrigerate.
Per serving (About 2 truffles/34g-wt.): 160 calories (120 from fat), 13g total fat, 8g saturated fat, 1g protein, 14g total carbohydrate (1g dietary fiber, 12g sugar), 20mg cholesterol, 310mg sodium.
