One of the easiest truffles to make, but since they are this easy, they call for the best ingredients. Five simple, but the very best ingredients. The best chocolate you can get. Whipping cream, cacao, salt and vanilla, too.
150 ml whipping cream
150g dark chocolate, 70%, chopped
pinch of sea salt
1/2 vanilla pod, seeds only
Place the chocolate in a bowl. Heat the cream in a pot until is just begins to bubble and pour over the chocolate. Let sit for 1.5 minutes, add salt and vanilla, and then stir until a uniform mass. Put cling film on the surface of the chocolate, not the rim of the bowl, and place in a cold place or fridge until the cream has thickened and is easy to roll into balls.
Take out of the fridge.
Use a mini ice cream scoop or teaspoon to make the truffles. When all of them are rolled, dust with cocoa or place cacao in a bowl and roll the truffles around in the cacao. Chill in a sealed container until ready to eat. You can make these 4 days ahead. They freeze well for 1 month, but I just don’t like to do that.
Makes: 30 truffles
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s