Ingredients:

  • 12 oz (340 g) High-Quality Dark Chocolate (70% Cacao), chopped finely
  • 1 cup (240 ml) Double Cream (Heavy Cream, 35%+ fat), chilled
  • 2 Tbsp (28 g) Unsalted Butter, room temperature, cubed
  • 1 tsp (5 ml) Vanilla Bean Paste or extract
  • ¼ tsp (1.25 g) Fine Sea Salt
  • 3 Tbsp (15 g) Freeze-dried raspberry powder
  • 1 tsp (1 g) Food-grade dried rose petals, finely chopped
  • ½ tsp (2.5 ml) Rose Water (optional)
  • ¼ cup (60 ml) Good-quality Dulce de Leche or Caramel Sauce
  • Flaky Sea Salt (Maldon style), to taste
  • ½ cup (50 g) Unsweetened Cocoa Powder (Dutch Process)

Instructions:

  1. Prepare the Chocolate: Place the finely chopped dark chocolate and salt into a large heatproof bowl.
  2. Scald the Cream: In a small saucepan, heat the double cream over medium-low heat until it just begins to simmer around the edges (tiny bubbles appear). Do not boil vigorously.
  3. Emulsify the Ganache: Immediately pour the hot cream over the chocolate. Let it stand undisturbed for 5 minutes to allow the heat to melt the chocolate.
  4. Stir and Finish: Starting in the center, gently stir the mixture with a spatula or whisk in small circles. Gradually expand the stirring until the mixture is uniform, glossy, and smooth (the emulsion).
  5. Add Butter and Vanilla: Incorporate the room-temperature butter and vanilla bean paste, stirring until fully melted and combined. The butter adds a wonderful silkiness.
  6. Chill: Cover the surface of the ganache directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for a minimum of 2 hours, or until firm enough to scoop.
  7. Divide the Ganache: Once firm, divide the ganache into three equal portions.
  8. Flavour the Portions: Leave the first portion (Classic Cocoa) as is. For the Raspberry Rose portion, add the rose water (if using) and gently stir. For the Salted Caramel portion, gently fold in the caramel sauce, ensuring it remains slightly streaky for a marbled effect.
  9. Scoop the Truffles: Put on kitchen gloves. Use a small scoop or melon baller to portion the ganache into uniform balls (about 1 inch / 2.5 cm diameter). Place them immediately onto a parchment-lined tray.
  10. Roll and Refine: Quickly roll each portion between your palms to smooth them into perfect spheres. If the ganache becomes too soft, return the tray to the fridge for 10 minutes.
  11. Coat the Classics: Roll the first portion (Classic Cocoa) in the bowl of cocoa powder until fully coated. Set aside.
  12. Coat the Raspberry Rose: Gently roll the second portion in the freeze-dried raspberry powder until coated. Sprinkle lightly with the chopped rose petals. Set aside.
  13. Coat the Salted Caramel: Roll the third portion in plain cocoa powder or powdered sugar (optional, for grip). Arrange them on the tray and sprinkle the tops with a few flakes of Maldon sea salt, pressing gently to adhere.
  14. Final Set: Refrigerate the finished truffles for a final 30 minutes before serving.