Dec 24, 2010

{double chocolate truffles with sea salt}

we've had these delicious truffles two years in a row in our house.
this year i got a little smarter & decided to have people over to help us eat them.
last year i think we ate about twenty truffles a piece {eeeekkk!}
made from the pioneer womans recipe.

so here is what you need:
16 ounces of dark chocolate for the inner layer of your truffle.
1 {14 ounce} can of sweetened condensed milk
1 tablespoon of vanilla extract
8 ounces of meltable milk chocolate
sea salt for sprinkling

no. 1
break your 16 ounce of dark chocolate into smaller pieces & place in your {makeshift} double boiler. heat on medium low until all chocolate is melted.
i used a dark dark cocoa {like 85%} & then just a regular dark chocolate.

no. 2
add your can of condensed milk & vanilla. stir to combine.

no. 3
remove from heat. cover & refrigerate for 2 hours or overnight.

no. 4
once removed from fridge, your chocolate should be cooled enough to work with & roll into small balls. you may have to leave it on the counter a bit until it softens up.

no. 5
melt your milk chocolate on your double boiler & roll chocolate balls around until coated. a fork seemed to work well for me to help prevent huge blobs of chocolate…

no. 6
place on a pan covered in wax or parchment paper & sprinkle with sea salt.

then eat :)

makes about 45 truffles.

1 comment:

  1. Wow. That sounds so yum. Gonna have to try that... I love salty chocolate.