Makes 30 truffles
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.
* 1/3 cup heavy whipping cream
* 12 ounces semisweet chocolate, cut into 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 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.
Recipes courtesy of Whole Foods Market. Find more at wholefoodsmarket.com.
Originally published on LHJ.com, November 2007.