These Dark Chocolate–Caramel Truffles with Sea Salt are decadent confections that won’t soon be forgotten.
- ½ cup sugar
- 3 tablespoons water
- ⅔ cup heavy whipping cream, warmed
- 1 tablespoon light corn syrup
- 1 teaspoon sea salt
- 4 (4-ounce) bars bittersweet chocolate, chopped and divided
- Garnish: flaked salt
- In a large skillet, combine sugar and 3 tablespoons water. Cook over medium-high heat, without stirring, until mixture is honey-colored. Reduce heat to low, and stir in cream, corn syrup, and sea salt, stirring until mixture is smooth. Let cool, stirring occasionally, for 15 minutes.
- In the top of a double boiler, melt half of chocolate over simmering water. Remove from heat, and stir in caramel mixture until smooth. Cover and refrigerate until chocolate has hardened, at least 4 hours.
- Line a rimmed baking sheet with parchment paper.
- Using a 1-inch spring-loaded ice cream scoop, scoop chocolate mixture. Roll into 1-inch balls, and place on prepared pan. Cover and refrigerate for at least 2 hours and up to 5 days.
- In the top of a double boiler, melt remaining half of chocolate over simmering water. Remove from heat.
- Using 2 forks, dip truffles into melted chocolate to coat, gently tapping forks on edges of bowl to allow excess chocolate to drip off. Return to parchment-lined pan, and sprinkle with flaked salt, if desired. Repeat procedure with remaining truffles, melted chocolate, and salt.
- Let stand until chocolate is set, about 10 minutes. Cover and refrigerate for up to 2 weeks.
For more festive recipes and inspiring tablescapes, see “A Hearthside Repast” on page 113 in the November/December 2017 issue of Victoria magazine.