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. These easy-to-make truffles are an excellent gift any time of year.
12 ounces semisweet chocolate, cut into very small pieces, or 2 cups semisweet chocolate chips
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
1/4 cup pink salt or grey salt
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 or small cookie scoop 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: Serving size: About 2 truffles, 160 calories (120 from fat), 13g total fat, 8g saturated fat, 20mg cholesterol, 310mg sodium, 14g carbohydrates, (1 g dietary fiber, 12g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.