Happy February! We’re in that post-Christmas period of just having finished up our holiday chocolates and treats and somehow still wanting more. Plus, it’s almost Valentine’s Day so that brings us yet another excuse to eat candy! Anyway, this past Christmas we got to enjoy a delicious Lakrids by Bülow advent calendar, which was full of amazing gourmet licorice. The flavor combination of chocolate and licorice really caught our attention. That plus our craving for more sweets inspired this recipe!
These chokoladetrøfler are creamy and super rich, just the way good truffles should be. There is a slight hint of licorice and salt, which perfectly balances out the sweetness of the chocolate. None of the flavors are too overpowering, and the texture is smooth and velvety. This is an amazing option as a gift for someone or just a lovely dessert for your Valentine! If you’re looking to add licorice salt to your pantry, we love the one we have from Saltverk!
Luckily, these truffles don’t take much effort to pull off. All you do is pour hot cream over chocolate, mix it together and let this sit in the fridge for 2 hours until it hardens. This is known as a ganache! Next, you roll the ganache into balls (while inevitably getting chocolate all over your hands). Finally, roll in cocoa powder or top with salt or decorate however you want and serve! If you don’t have licorice salt, don’t worry. You can omit it or add any other flavor of salt that you think would go well with chocolate. Or just add regular salt – if using fine salt, definitely add less than this recipe calls for! Enjoy the recipe and let us know below what you think!
PS: We adapted this recipe with help from the ratios of cream to chocolate used in Sally’s Baking Addiction blog’s chocolate truffles recipe.
Chokoladetrøfler med lakrids salt (Chocolate Truffles with Licorice Salt)
Ingredients
- 240 ml (1 cup) heavy cream
- 330 grams (about 3 1/3 bars) chocolate
- 1/2 tsp flakey licorice salt (we got ours from Saltverk)
- Splash of vanilla extract
Instructions
- Chop the chocolate into small pieces and add to a medium mixing bowl. Heat the cream over medium heat until it just comes to a simmer. Pour the cream over the chocolate and add the salt and vanilla.
- Let the mixture sit for at least 5 minutes until stirring to ensure that the chocolate is melting; if you are still left with chunks, you can heat the mixture over a double boiler to gently melt the remaining pieces.
- Once the chocolate is fully melted, place in the fridge to set for at least 2 hours.
- Once the mixture is set, use a spoon to scoop out the amount of ganache to roll into balls about 1 inch in diameter. A word of warning – the ganache is very messy to roll with your hands, so you will get chocolate all over yourself! You can try coating your hands in cocoa powder to help solve the stickiness issue.
- Once the balls are formed, you can roll some in cocoa powder if you would like, or top with some more flaky licorice salt.
- Place the truffles in an airtight container and store in the refrigerator – you can leave them at room temp for a few days, but to make them last longer keep them in the fridge!
