Chocolate? Heavy Cream? Where’s the kale and flax seed?!?! This could only mean one thing… love is in the air. That’s right folks, we celebrated Valentine’s Day this weekend at my house and let me tell you – it was sinfully delicious. Homemade truffles are extremely easy to make. In fact, you know that if I’m making them, they must be easy because we all know I don’t bake or work with sweets.
Adding coffee grinds to coffee may sound strange but coffee has a way of enhancing the natural flavor of chocolate. The same thing goes for sea salt. You don’t need much but just a pinch will really emphasize the deep, dark chocolate flavor of the truffles.
Your sweetheart is waiting.
Chocolate Truffles with Sea Salt
- 8 oz bittersweet chocolate 60% or higher
- 8 oz semi-sweet chocolate chips
- 8 oz heavy cream
- 1 teaspoon vanilla
- 1 tbs coffee grinds or instant coffee
- Sea salt to taste
- Heat heavy cream in a small pan over low heat, slowly bringing to a boil.
- Meanwhile, place chocolate in a heat-proof bowl.
- When cream is just about to come to a boil, remove from heat and slowly begin pouring over chocolate.
- Gradually stir the cream into the chocolate and continue to stir until chocolate is completely melted.
- Add vanilla and coffee into the chocolate mixture and let cool.
- Refrigerate chocolate mixture for 2 hours.
- Use small cookie scooper (or two spoons) to scoop round balls onto baking sheets lined with parchment paper.
- Form into even balls using your hands. It doesn’t need to be perfect!
- Once truffles are formed, sprinkle lightly with sea salt.
- Refrigerate 60 minutes or longer before serving.
- **As you can see from my photo above, I dipped a few strawberries in the chocolate mixture before cooling. Don’t judge me.**