I thought Lindt milk chocolate truffles were my absolute favorites until I tried these!These truffles are no ordinary chocolate truffles. They consist of a creamy melt-in-your-mouth dark chocolate ganache interior, coated in a slightly brittle milk chocolate casing, sprinkled with a touch of rock salt… delicious!
Note that the quality of chocolate you use is everything; it will make this recipe range from meh to insatiable.
300g dark chocolate
1 1/3 cups heavy cream
5 Tbsp butter
300g milk chocolate
coarse sea salt, for sprinkling
Break up the dark chocolate and place into a bowl; set aside.
Put the butter and cream into a saucepan over a medium fire and heat gently until the butter has melted. Once combined, pour over the broken chocolate and stir until the mixture is smooth and glossy.
Let chocolate mixture cool to room temperature then refrigerate overnight.
Using a teaspoon, form bite-sized balls from the chilled chocolate mixture and put them on a tray.
Refrigerate the tray for about an hour to let the balls firm up.
Melt the milk chocolate (either in the microwave or in a bain-marie), and using two forks, dip the chocolate balls in the melted milk chocolate, shake off excess chocolate, and return to the tray.
Sprinkle with salt before the coating solidifies.
Return to the refrigerator to chill. After about an hour they should be ready to serve.
I store them in an air-tight tupperware in the refrigerator.