Ingredients
Method
Preparation
- In a saucepan, combine sugar and butter over medium heat, stirring until melted and browned.
- Slowly add the heavy cream and bring to a boil, then reduce heat and simmer for about 5 minutes.
- Remove from heat and stir in sea salt, vanilla extract, and chopped chocolate until smooth.
- Chill the mixture in the refrigerator for about 2 hours until firm.
Forming Truffles
- Scoop out small portions of the truffle mixture and roll into balls.
- Roll the balls in cocoa powder to coat.
- Store in the refrigerator and serve chilled.
Notes
Serve these truffles at gatherings or package them for gifts. They can be frozen for up to three months; thaw in the fridge before serving. Add crushed nuts or spices for variations.
