Dark Chocolate Truffles with Fleur de Sel..

I would love to wax poetic about Chocolate Truffles, but really, what do I know about truffles except that they taste good? And anyway, all I really want to do is call my parents and my friends and tell them that I actually made my own. And gee, if I may say so, they look pretty darn charming, don't they? Gold sticker for me. Even if I have to give it to myself, it stills feels good.

Yesterday afternoon you would have found me in my kitchen, covered in chocolate (relatively speaking) making mad dashes to my computer to get various email opinions at each step along the way. Ok, maybe I overreacted a little but there was alot of chocolate at stake here.

I had made it through the recipe without incident, but in the end I didn't like the flavour. I had used good quality dark chocolate and cocoa powder, but to me these little darlings needed some serious sweetening up. I think my tastebuds are still adjusting to bitter chocolate. So, there was nothing left to do but to engage in some 'adaptive correction techniques'. Or "recipe fiddling" as it may be more commonly referred to. Something which I am generally nervous about when it comes to trying a recipe for the first time. But sometimes you've got to use some moxy to get the job done.

A mad dash back to the shop for some semisweet, and I was back in business. More melting, some truffle dunking and, in an unusual moment of whimsy, a sprinkling of Fleur de Sel (sea salt crystals). A few taste tests later, and I was not only done, but I was quite happy. I think I may have even turned the music up and danced a wee celebratory jig in my kitchen.



The base chocolate truffle recipe that I used was from Nigel Slater's Real Food which consists of only 3 ingredients. Chocolate, whipping cream and cocoa powder. I then took my own liberties and coated them with melted semisweet chocolate (52% cocoa) and sprinkled a bit of fleur de sel on top for the finishing touch. The salt adds a wonderful contrast. They wouldn't be half as good without it.

Dark Chocolate Truffles with Fleur de Sel (adapted from Nigel's Chocolate Truffles)
450g fine chocolate (I used 70% cocoa)
275ml whipping cream
cocoa powder for dusting (I used Van Houton)
approximately 400 g semisweet chocolate
fleur de sel

Chop the chocolate finely into gravel sized bits. If they are of equal size they will melt better.

Put the chopped chocolate in a warm heat proof bowl. Bring the cream to the boil in a small pan. Just as it reaches the boiling point, remove from the heat and pour slowly into the chocolate, beating gently with a wooden spoon.

The chocolate should all melt into a thick, glossy, dark-brown cream. If there are lumps left then you will have to put the bowl over a pan of hot, almost simmering water until they melt. Take care not to overheat it or it will separate and curdle.

Place the basin of chocolate in the fridge to stiffen. Depending on the temperature inside your fridge, the mixture will need about an hour to thicken. (It should not set solid although if it does, just melt it over hot water and refrigerate again). If you want thick, solid, luxurious truffles, leave mix as is. If you want softer, lighter ones then beat the mix with an electric whisk for a minute or so until it starts to change colour. It will become paler and fill with air. Overwhipping will curdle the truffle mixture.

Using two teaspoons, scoop out balls of truffle and drop them into the cocoa powder. The size is a matter of choice. Roll the truffles in the cocoa, then leave them in a cool place for an hour to set.

My addition
I tempered* some semisweet (52% cocoa) chocolate and dunked each truffle in it and placed it on a baking sheet covered in parchment (or wax paper is fine). I sprinkled each with a pinch of Fleur de Sel (sea salt crystals) and left them to cool. And voilà.

And here I am still grinning with self-satisfaction. So, who wants to come over and eat them all up with me?

*(Ok truthfully I just melted in a double boiler, stirred it with a wooden spoon as it melted, then let it cool a bit and then melted and stirred it some more. It seems to have worked. The chocolate may not be as shiny as it could be but I'm satisfied for my first effort..)