Ingredients:

  • 10 oz (280 g) Dark Chocolate (finely chopped, minimum 65% cocoa)
  • 3/4 cup (180 ml) Heavy Cream (35% fat)
  • 2 Tbsp (30 g) Unsalted Butter, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 1/4 tsp (1.25 ml) Fine Sea Salt
  • 1 cup (200 g) Granulated Sugar
  • 1/4 cup (60 ml) Water
  • 4 Tbsp (60 g) Unsalted Butter, cold, cut into 4 pieces
  • 1/2 cup (120 ml) Heavy Cream (35% fat), warmed
  • 1/2 tsp (2.5 ml) Flaky Sea Salt (e.g., Maldon)
  • 6 oz (170 g) Dark Chocolate (for melting/coating)
  • Optional: Cocoa Powder or Flaky Sea Salt for dusting/garnish

Instructions:

  1. Prepare the Ganache: In a small saucepan, bring the heavy cream (3/4 cup) and fine sea salt just to a simmer. Remove immediately from heat.
  2. Emulsify: Place the chopped chocolate (10 oz) in a medium bowl. Pour the hot cream mixture over the chocolate and let sit undisturbed for 5 minutes. Whisk slowly from the center outwards until the mixture is smooth and glossy.
  3. Finish and Chill Ganache: Whisk in the butter cubes (2 Tbsp) and vanilla until fully incorporated. Cover the bowl and refrigerate for a minimum of 2 hours, or until the mixture is firm enough to scoop.
  4. Make Caramel Syrup: Combine sugar (1 cup) and water in a heavy-bottomed saucepan. Heat over medium-high until the sugar dissolves. Do not stir, but gently swirl the pan occasionally until the syrup turns a deep amber color (approximately 340°F / 170°C).
  5. Stop Heat and Add Butter: Immediately remove the pan from the heat. Carefully whisk in the cold butter (4 Tbsp), one piece at a time.
  6. Add Cream and Salt: Slowly pour in the warm heavy cream (1/2 cup) while continuously whisking until the mixture is smooth. Stir in the flaky sea salt. Pour the caramel into a shallow dish and chill for about 1 hour until thick.
  7. Scoop and Shape: Scoop the firm ganache into 20 uniform balls onto a parchment-lined sheet. Quickly roll each mound into a smooth ball.
  8. Fill the Truffles: Gently press a deep indentation (a ‘well’) into the center of each ganache ball. Spoon or pipe a small amount of the chilled caramel into the center of the well, being careful not to overfill.
  9. Seal and Final Chill: Gently pinch the edges of the ganache around the caramel filling to seal the truffle completely. Reroll briefly and return the sealed truffles to the freezer for 15 minutes.
  10. Coat Truffles: Melt the reserved 6 oz of dark coating chocolate until smooth. Dip one truffle at a time using a dipping fork, tapping the fork gently to allow excess chocolate to drip off.
  11. Garnish and Set: Place the coated truffle onto parchment paper. While the coating is still wet, sprinkle the top with flaky sea salt or a dusting of cocoa powder. Allow the truffles to fully set.