Caramel Dark Chocolate Truffle
"Salt and caramel are longstanding companions, but many chefs are
playing with the balance to heighten intensity. Begin making these
treats one day ahead to allow time for chilling. "
20 ounces bittersweet or semisweet chocolate finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
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1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely
simmering water (do not allow bottom of bowl to touch water); stir
until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over
medium heat until sugar dissolves, occasionally brushing sides of
pan with wet pastry brush. Increase heat; boil until syrup is deep
amber color, brushing down sides and swirling pan occasionally,
about 4 minutes. Add cream (mixture will bubble). Stir over very low
heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de
sel into melted chocolate. Chill until truffle filling is firm, at
least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each
truffle, roll into balls, then roll in cocoa. Arrange on baking
sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces
chocolate in medium metal bowl over saucepan of barely simmering
water (do not allow bottom of bowl to touch water); stir until
chocolate is melted and smooth and thermometer inserted into
chocolate registers 115�F. Remove bowl from over water. Working
quickly, submerge 1 truffle in melted chocolate. Using fork, lift
out truffle and tap fork against side of bowl to allow excess
coating to drip off. Transfer truffle to prepared sheet. Repeat with
remaining truffles. Sprinkle truffles lightly with additional fleur
de sel. Let stand until coating sets, at least 1 hour. (Can be made
1 week ahead. Cover and chill. Bring to room temperature before
serving.)
Test-kitchen tip: Submerge the bulb of a candy thermometer or the
sensor on the stem of an instant-read thermometer in the chocolate
for an accurate reading. |