‘Tis the season for luxurious, indulgent sweets. The classic truffle is a delightfully chocolatey pop and a simple, gourmet gift for family, friends and coworkers around the holidays. For the chocolate lover, the bite is the ultimate concentration of rich and creamy goodness.
Last week, we had the opportunity to be a part of the Eat Boutique Holiday Market and while working away, we made sure to make time to sample the abundance of unique and homemade goods. Packaged in colorful stacked cylinders, we were attracted to Didi Davis Food Salt Blend Collection that features eight rows of rainbow-colored salts ranging from porcini flavored to vanilla.
In full Christmas spirit, we snatched the green and red salts. With gift-giving in mind, we decided the firey Aleppo Chile Pepper Salt would be a spicy addition and perfect complement to packaged sweet chocolate truffles for our foodie friends.
Chocolate Truffles with Chile Salt
8 oz Semi Sweet Chocolate
1/2 c heavy cream
2 T butter
1 t vanilla extract
4 oz Semi Sweet Chocolate
Aleppo Chile Salt for sprinkling
In a small saucepan, heat the heavy cream and butter on medium heat. When it starts to boil slightly, remove from the heat and pour over the chocolate chips in a separate bowl. Let stand for a minute. With a spatula, stir the chocolate mixture until smooth. Stir in the vanilla. Cover and let cool in the refrigerator for at least 1 hour.
Remove the ganache mixture from the refrigerator and with a melon baller (or Tablespoon), spoon out balls. With your hands, roll the chocolate into perfect round shapes and place them on a lined baking sheet. After you have formed all the ganache into spheres, return them back into the refrigerator. While the truffles chill, microwave the extra 4 ounces of chocolate in 20 second intervals. After 20 seconds, stir the chocolate mixture and place back into the microwave. Repeat this process three times.
Remove the chocolate balls from the refrigerator. With two forks, place the truffles into the melted chocolate. Cover the spheres with the melted chocolate evenly, tapping off the excess with the forks, and place back onto the lined baking sheet. Sprinkle each truffle with a pinch of the Aleppo Chile Salt. Return the truffles back into the refrigerator to completely harden. Makes 20 truffles.
A chocolate treat with a spicy, salty kick!