Spiced Chocolate Truffles Recipe
Dark chocolate, Maldon salt
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Ingredients
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Truffle Base
Coating
Method
Truffle Preparation
Chop Chocolate
Finely chop the dark chocolate and place it in a medium heatproof bowl.
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Combine Cream and Chocolate
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften.
Mix Ingredients
Add the unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and 1 tsp of Maldon salt to the bowl. Stir until the mixture is smooth and fully combined.
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for about 1-2 hours, or until the mixture is firm enough to scoop.
Truffle Shaping
Form Truffles
Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
Smooth Truffles
Roll the formed truffles in your hands to smooth them out if needed.
Coating
Coat in Cocoa
Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder until well coated.
Add Maldon Salt
Sprinkle a small pinch of Maldon salt on top of each truffle for added flavor.
Set Truffles
Transfer the finished truffles back to the parchment-lined baking sheet and refrigerate again for about 30 minutes to set.
