Category: Truffles, bonbons and candies
Preparation time: 8 h and 30 min
INGREDIENTS:
1/3 cup white sugar
20 oz at least 50% high-quality bittersweet baking chocolate, divided
2 tablespoon water
1/4 tsp fleur de sol, plus additional for topping
2/3 cup heavy whipping cream
1/2 Dutch-process cocoa powder
Assembly:
Finely chop baking chocolate and place 8 ounces in a metal bowl over a double boiler.
Melt and stir gently until chocolate is completely smooth, then remove from the stove top.
In a separate small saucepan, combine 2 tablespoon water with white sugar and stir, cooking over medium heat until dissolved completely.
Turn heat to high and boil until the mixture turns amber.
Add cream and reduce heat to low. Stir often until the mixture becomes smooth.
Add 1/4 tsp fleur de sol to melted chocolate and stir in caramel mixture.
Cover and chill in the refrigerator for 3 hours.
Roll mixture into 1-inch balls by hand and place on a lined baking sheet.
Roll each ball in Dutch-process cocoa powder and then return to the lined baking sheet.
Chill in the refrigerator, covered, for at least 5 hours.
Set up another double boiler on the stove top and melt remaining dark chocolate, stirring gently until smooth.
Dip truffle centers one at a time using a fork, then tap to remove the excess.
Return to the lined baking sheet and sprinkle with additional fleur de sol if desired;
Let stand at room temperature to set.
Serve.
Comments
Post a Comment