Dark Chocolate Sea Salt (Printable)

Rich dark chocolate treats infused with vanilla and finished with a sprinkle of sea salt.

# What You Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, at room temperature
04 - 1 tsp pure vanilla extract

→ Coating

05 - 1/3 cup unsweetened cocoa powder, sifted
06 - Flaky sea salt, for sprinkling

# How To Cook:

01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Warm heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
03 - Pour the hot cream over the chopped chocolate and allow it to sit for 2 minutes.
04 - Gently stir the mixture until the chocolate is completely melted and smooth.
05 - Stir in the unsalted butter and vanilla extract until fully combined and glossy.
06 - Cover and refrigerate the mixture for at least 2 hours, until firm enough to scoop.
07 - Scoop small portions using a melon baller or teaspoon, then roll into balls between your palms.
08 - Roll each truffle in sifted cocoa powder to coat evenly.
09 - Place coated truffles on a parchment-lined tray, sprinkle with flaky sea salt, and store in an airtight container in the refrigerator until ready to serve. Allow truffles to sit at room temperature for 10 minutes before enjoying.

# Expert Tips:

01 -
  • They taste like something from a fancy chocolate shop, but you made them with your own hands in less than half an hour of actual work.
  • The flaky sea salt on top does something magical, cutting through the richness and making each bite feel balanced and alive.
  • You can wrap them up in parchment and give them as gifts that feel thoughtful and impressive without the stress.
02 -
  • If the cream is too hot or you stir too aggressively, the ganache can break and turn grainy. Slow, gentle stirring is the key.
  • Your hands will warm the chocolate as you roll, so work quickly and rinse them with cold water between batches if they get too warm.
03 -
  • Sift the cocoa powder twice if you want the smoothest, most professional-looking coating.
  • Keep a damp towel nearby to wipe your hands between rolling truffles so the cocoa doesn't build up and turn clumpy.
  • The sea salt should be flaky and delicate, not fine table salt, or it'll taste too sharp instead of balanced.

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