Chocolate Truffles with Chile Salt

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4 from 1 review

Author: Kara and Marni Powers
Total Time: 1 hour 35 minutes
Yield: 20 truffles 1x

Description

These Chocolate Truffles with Chile Salt are a rich and spicy twist on the classic treat, offering a perfect balance of sweet and heat.

Ingredients

Units Scale

8 oz (225 g) Semi Sweet Chocolate, chopped
1/2 cup (120 ml) heavy cream
2 tbsp (30 ml) butter
1 tsp vanilla extract
4 oz (115 g) Semi Sweet Chocolate, for coating
Aleppo Chile Salt, for sprinkling

Instructions

In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to boil. Remove from heat immediately.
Pour the hot cream mixture over the chopped chocolate in a separate bowl. Let it stand for 1 minute to allow the chocolate to begin melting.
Stir the mixture gently until the chocolate is completely melted and smooth. Stir in the vanilla extract until fully incorporated.
Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to handle.
Using a small scoop or spoon, form the chilled chocolate mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
In a microwave or double boiler, melt the remaining 4 oz of semi-sweet chocolate until smooth.
Dip each truffle into the melted chocolate, allowing any excess to drip off, and place back on the parchment-lined sheet.
Sprinkle each truffle with a pinch of Aleppo Chile Salt while the coating is still wet.
Refrigerate the truffles for about 15 minutes, or until the chocolate coating is set.

Notes

For a smoother texture, ensure the chocolate is finely chopped before adding the hot cream.
Store the truffles in an airtight container in the refrigerator for up to a week.
Aleppo Chile Salt adds a unique flavor, but you can substitute with a pinch of cayenne pepper and sea salt if needed.
Serve these truffles at room temperature for the best flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Chocolate
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 90
Sugar: 6
Sodium: 10
Fat: 6
Carbohydrates: 8
Fiber: 1
Protein: 1
Cholesterol: 10

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Frequently Asked Questions

What is Aleppo chile salt and what can I use if I can’t find it?

Aleppo chile salt is a finishing salt blended with Aleppo pepper, a mild fruity Syrian chili. The notes specify that if you can’t find it, a pinch of cayenne pepper mixed with sea salt is a workable substitute — the goal is that gentle heat-and-salt finish on each truffle.

Why does the recipe use two separate batches of chocolate — one for the ganache and one for coating?

The first 8 oz of chopped semi-sweet chocolate is combined with heavy cream and butter to make the ganache filling, which is refrigerated until firm. The separate 4 oz of semi-sweet chocolate is melted specifically for dipping, giving each truffle a thin, snappy outer shell that seals in the soft ganache center.

Why should the truffles be served at room temperature?

The notes say to serve at room temperature for the best flavor. Cold temperatures dull the perception of chocolate flavor and firm up the ganache center to a point where its smooth, creamy texture is less apparent. The truffles can be stored in the refrigerator for up to a week, but should be brought out before serving.