Salted Dark Chocolate Truffles

salted dark chocolate truffles in a heart shaped box on a table

Homemade salted dark chocolate truffles! Valentines Day is the time for chocolate… and lots of it. Instead of buying your sweetheart, Galentine, or even yourself store bought candies this year consider making your own! Working with chocolate can be intimidating, but here are two easy and fun recipes for you to test out this year. Below is the salted dark chocolate truffle. Or click here for the ice cube tray chocolates.

Ingredients for Ganache:

  • 2/3 cup heavy whipping cream
  • 12 oz dark chocolate, finely chopped
  • 1 1/2 teaspoons vanilla extract

Ingredients for truffle shell:

  • 12 oz tempered dark chocolate
  • Himalayan pink salt (1 pinch per truffle)

How to make Homemade Chocolate Truffles:

1) Heat cream in a small sauce pan over medium heat until it lightly boils.

2) Place chopped chocolate into a glass bowl. Pour cream over chocolate, cover bowl with a clean kitchen towel. Leave the chocolate alone for 5 minutes.

3) Remove towel and whisk until smooth. Add in vanilla and mix well. Place bowl into refrigerator covered for 2-3 hours.

4) Remove chocolate ganache from refrigerator and use a 1 inch cookie scoop (or spoon) to scoop ganache. Roll with your hands into a rounded ball.

5) Place a toothpick into the ball and dip into tempered chocolate. Place on a cooling rack and sprinkle with a pinch of salt. Repeat until all ganache is used. Allow to cool and harden for 5 minutes.

6) Take chocolates and place into container to create custom homemade chocolate gift boxes.

Some chocolate tips:

  • make sure your kitchen isn’t too warm
  • never let water touch your chocolate, it will seize
  • tempered chocolate is different than melted chocolates, be sure to temper correctly to get that great gloss, texture, and snap

How to temper chocolate for truffles:

  1. In a medium saucepan over medium heat or using a double boiler, bring 1 inch of water to a gentle simmer.
  2. Place a metal bowl over top of pan if not using double boiler.
  3. Bowl should fit snuggly, but not touch water.
  4. Add finely chopped chocolate.
  5. Allow to sit untouched until about 2/3 of the chocolate has melted. then stir with a rubber spatula slowly until all chocolate has melted.
  6. If you are using a cooking thermometer bring the temperature of the chocolate to 105° F. If you don’t have one, use the back of your spatula and bring a bit of chocolate to your lower lip. It should sting, but not burn.
  7. Remove the bowl from the pot and place on the counter. Stir until the temperature comes down to 82° F, without a thermometer, bring the rubber spatula to your lower lip again, and it should be cooler than your lip, but not cold.
  8. Place back on the stovetop on top of your real or makeshift double boiler. Reheat to 85° F or for about 2-3 minutes.
  9. Remove from heat and use immediately.
  10. You can test the chocolate by taking the rubber spatula covered in a layer of chocolate and swiping it on a piece of parchment paper. It should be smooth and glossy.
  11. You can reheat to 85° F if it starts to harden again. Tempered chocolate will harden as it cools so it needs to remain in the mid 80s.

Other Treats to Try:

salted dark chocolate truffles in a heart shaped box being held by a woman
salted dark chocolate truffles in a heart shaped box
salted dark chocolate truffles in a heart shaped box on a table

Salted Dark Chocolate Truffle

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Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 10 minutes
Chill time: 2 hours
Servings: 20 truffles
Author: Amanda Wilens

Ingredients

Ganache
  • 2/3 cup heavy whipping cream
  • 12 ounces dark chocolate finely chopped
  • 1 1/2 tsp vanilla extract
Outer shell
  • 12 oz dark chocolate tempered
  • 1 pinch Himalayan pink salt per truffle

Instructions

  • Heat cream in a small sauce pan over medium heat until it lightly boils.
  • Place chopped chocolate into a glass bowl. Pour cream over chocolate, cover bowl with a clean kitchen towel. Leave the chocolate alone for 5 minutes.
  • Remove towel and whisk until smooth. Add in vanilla and mix well. Place bowl into refrigerator covered for 2-3 hours.
  • Remove chocolate ganache from refrigerator and use a 1 inch cookie scoop (or spoon) to scoop ganache. Roll with your hands into a rounded ball.
  • Place a toothpick into the ball and dip into tempered chocolate. Place on a cooling rack and sprinkle with a pinch of salt. Repeat until all ganache is used. Allow to cool and harden for 5 minutes.
  • Take chocolates and place into container to create custom homemade chocolate gift boxes.

Notes

– Chocolate: a good quality chocolate can be the most helpful to make a good ganache. 
– Tempering chocolate can be difficult. I suggest watching a video on how to do this best. You also can do without this on the outside if needed. 

Nutrition

Calories: 232kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 249mg | Fiber: 4g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 4mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes