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 Semi Sweet Chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 oz 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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 6
- Sodium: 10
- Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 10