These chocolate truffles with sea salt are the perfect balance of sweet with a hint of savory, using coffee to naturally enhance the chocolate flavor.
When it comes to dessert in my house, it usually involves chocolate. Homemade truffles are extremely easy to make and super decadent and delicious. These Chocolate Truffles with Sea Salt are sweet enough to fulfill your craving, but not so sweet that you can indulge in two…or three.
- Dark chocolate: Bittersweet and rich, at least 60% cacao (or higher if you love the dark stuff). I love to use Ghirardelli.
- Semi-sweet chocolate: A balance of sweet and bitter chocolate, used most frequently in baking for cookies and melted chocolate dips.
- Heavy cream: Heated and then used to melt the chocolate, it creates a smooth, creamy texture to the truffles.
- Vanilla: Helps to enhance and balance the natural chocolate flavors.
- Instant coffee: Coffee or espresso is a great addition to chocolate dishes as it enhances the chocolate without overpowering it.
- Sea salt: The perfect addition to top truffles with a hint of savory flavor.
How to Make Chocolate Truffles with Sea Salt
Start your Chocolate Truffles with Sea Salt by prepping the chocolate. If you’re using bars, chop it into smaller pieces.
Put both the dark/bittersweet and semi-sweet chocolates together in a large bowl.
Then in a small saucepan, bring the heavy cream to a boil slowly over low heat.
Right as the cream starts to bubble, remove it from heat and pour slowly over the chocolate. Stir gradually until all cream has been added, and all of the chocolate is melted.
Once the cream and chocolate are incorporated, add the vanilla and coffee powder and stir until thoroughly mixed. Put bowl in the fridge for a couple hours until it’s cooled.
Remove from fridge, and using two spoons or a small cookie scoop, form chocolate into round truffles. Place on a plate or a cookie sheet lined with parchment paper.
Once truffles have all been formed, sprinkle evenly with sea salt.
Put back in the fridge until solid, and then serve and enjoy your delicious Chocolate Truffles with Sea Salt.
- Switch the chocolate: Mix in some milk chocolate with the other two, or try different combos of dark and milk, semisweet and milk. Have fun with it!
- Up the coffee: Love the coffee flavor? Dip or roll the truffles in extra espresso or coffee powder.
- Add more flavor: Use a toothpick to dip truffles into white chocolate, strawberry or raspberry sauce, or salty pretzel pieces. Mix it up!
Frequently Asked Questions:
What is the difference between chocolate truffles and truffles?
In the world of sweets, truffles are a kind of chocolate, and chocolate is a flavor of truffle. However they are called truffles because when rolled into balls, they resemble mushroom truffles, though they aren’t related in any other way.
Can you freeze homemade truffles?
Yes! And with this simple recipe, they’ll keep in the freezer for up to a year.
What is the best way to store chocolate truffles?
Kept in an airtight container, they’ll keep in the fridge for a couple of months!
- Chocolate Espresso Mousse
- Dark Chocolate Bark with Sea Salt and Cherries
- New England Hermit Cookie Bars
- Triple Berry Crisp
- Chocolate Chip Zucchini Bread
Like It, Eat It, Share It!
Did you try this dessert and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Whether for a special occasion, like Valentine’s Day or an anniversary, or you just want something sweet to indulge in here and there, these Chocolate Truffles with Sea Salt will satisfy and delight.
No fork required.
Chocolate Truffles with Sea Salt
- 8 ounces bittersweet chocolate (60% or higher)
- 8 ounces semi-sweet chocolate chips
- 8 ounces heavy cream
- 1 teaspoon vanilla
- 1 tablespoon 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.