Sea Salted Chocolate Ganache Truffles

Servings: 20
Calories: 124.1kcal (per serving)
Fat: 9.6g (per serving)
Carbs: 11.7g (per serving)
Protein: 1.2g (per serving)

About

Those shiny little chocolate balls of joy you see in high-end patisseries may not be as tricky as you think to make. You can make your own sea salted chocolate ganache truffles at home, and you only need 4 ingredients! The secret to chocolate that tastes like a professional pastry chef made it is the quality of chocolate you use. However, your dessert will taste just as good using chocolate chips from your local grocery store. Oh, how sweet it is!

– Jessica L

Ingredients

2 cup, semi-sweet chocolate chips
1 cup heavy cream
2 teaspoon sea salt
¼ cup cocoa powder

Instructions

Pour the chocolate chips into a heat resistant bowl, and set it aside.
In a small pot, heat the heavy cream until it comes to a strong simmer. Do not let it boil. Pour the simmering cream over the chocolate chips. Do not stir the mixture. Instead, wrap the top of the bowl with plastic wrap and set it aside for about 3 minutes.
Unwrap the bowl and use a spatula to gently fold the chocolate and cream together. Continue mixing until the fat from the chocolate and the liquid cream have completely combined.
Set the ganache, unwrapped, in a refrigerator for 30 minutes. Then, stir in the coarse sea salt. Put the sea salted ganache in a freezer (again, uncovered) for about one hour or until the ganache is firm enough to hold a shape but still smooth enough to scoop.
Line a tray or plate with wax paper. Sift your cocoa powder into a clean bowl. Using either a spoon or a small ice cream scoop, scoop out enough ganache to create 1-inch balls. Roll the ganache in your clean hands to create the ball shape. Roll each ball in the cocoa powder, then set them on the wax paper.
Once all the ganache has been rolled, return the balls to the freezer for about 15 minutes. Enjoy as frequently as you wish! For storage, keep the truffles in a tupperware container in the refrigerator. Additional cocoa powder sprinkled inside will help avoid sticking.