In this sumptuous and lavish dessert, we highlight the seduction of chocolate. With its deep dark flavors, chocolate is the perfect accompaniment to — what else — the big red day just a few weeks away. Now, to tease you with a bite, here is a recipe to touch your lips. The beloved truffles goes more complex and tasty with a touch of fleur de sel one of the most expensive sea salts typically harvested in the coasts of France. Now what can be sexier than that?
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tbsp water
2/3 cup whipping cream
1/4 tsp fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Melt about 8 ounces of the chocolate by placing a metal bowl over a simmering water in a pot. Make sure that the size of the bowl fits the mouth of the pot and that it does not touch the water. Stir until chocolate is smooth. Remove the bowl and set aside.
Dissolve the sugar and about 2 tablespoons of water in a small saucepan over medium heat. Gradually increase heat until the syrup boils and turns into an amber color. Brush the sides of the pan and swirl it occasionally for four minutes.
Add the cream into the caramel and simmer over very low heat.
Add t1/4 teaspoon of fleur de sel into the melted chocolate plus the caramel to form the truffle. Chill the truffle for at least three hours or until firm.
Place cocoa powder in bowl. Take out the truffle from the fridge. Using a teaspoon, scoop some truffle and roll them into a ball. Roll them further in the cocoa powder.
Line up the truffles on a lined baking sheet and chill overnight.
Once the truffle is chilled overnight, melt the remaining chocolate in an aluminum bowl over water. Once melted at 115 degrees F, dip the truffles into the bowl of chocolate and then place them on a lined baking sheet. Sprinkle the truffles lightly with the remaining fleur de sel.