Chokoladetrøfler med lakrids salt (Chocolate Truffles with Licorice Salt)
The richness of these smooth and velvety chocolate truffles is perfectly balanced out by the addition of licorice salt. But if you don't like licorice, don't worry - you can use regular salt instead!
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!
