There are so many ways I would love to describe these bold little bundles of flavor, but perhaps the best way I can word it is this: these are the culinary equivalent of a dark and stormy night. Rich, intense, complex and bold, this is the kind of dessert you’ll never forget. Thankfully, they’re relatively simple to make as well. So long as you account for the time they’ll need to set in the freezer, these will come together quite nicely and without too much of a mess!
There are so many ways I would love to describe these bold little bundles of flavor, but perhaps the best way I can word it is this: these are the culinary equivalent of a dark and stormy night… rich, intense and complex.
Add all of your ingredients (except your melted chocolate and finishing salt) to a large bowl and mix well until fully combined.
Prepare your baking sheet by lining it with a sheet of parchment paper.
Fill a large bowl with water (large enough to dip your hands into) and set next to your bowl of batter.
To roll your truffles, wet your hands in your bowl, and then roll into a 1.5 tbs large ball and set on your parchment. Repeat the process, wetting your hands in between each roll (if not, you'll end up with a sticky mess on your hands – literally and figuratively).
Once all of your truffles are rolled, place in your freezer for 2 hours.
After two hours has passed, dip your truffles in your melted chocolate and immediately top with a generous pinch of your salty Maldon flakes.
Allow to set at room temperature, and serve!
Ingredients
Directions
Add all of your ingredients (except your melted chocolate and finishing salt) to a large bowl and mix well until fully combined.
Prepare your baking sheet by lining it with a sheet of parchment paper.
Fill a large bowl with water (large enough to dip your hands into) and set next to your bowl of batter.
To roll your truffles, wet your hands in your bowl, and then roll into a 1.5 tbs large ball and set on your parchment. Repeat the process, wetting your hands in between each roll (if not, you'll end up with a sticky mess on your hands – literally and figuratively).
Once all of your truffles are rolled, place in your freezer for 2 hours.
After two hours has passed, dip your truffles in your melted chocolate and immediately top with a generous pinch of your salty Maldon flakes.
Allow to set at room temperature, and serve!
NOTES
There are about a million ways to properly dip truffles, so if this is your first time working with melted chocolate, I highly recommend you watch a few videos first 🙂