The combination of smooth, sweet caramel, crunchy salt crystals, and bittersweet chocolate may sound unusual, but it makes these little balls of loveliness impossible to stop at one.
Copyright © 2012 by Kim McCosker from 4 Ingredients Christmas published by Atria Books, a division of Simon & Schuster, Inc.
|1/3 cup sugar||8 ounces dark chocolate, chopped coarsely|
|2/3 cup heavy cream||7 ounces milk chocolate, chopped|
Line a baking sheet with parchment paper. Mix the sugar with 2 tablespoons water in a medium saucepan over medium heat and stir until it dissolves. Bring to a gentle boil and let cook undisturbed until golden brown. Add the cream (it will bubble up!). Stir over low heat with a wooden spoon until the congealed toffee pieces melt and the mixture is smooth again.
Remove from the heat and stir in the dark chocolate and 1⁄2 teaspoon sea salt flakes until the chocolate is melted. Set aside to cool and thicken. Line a baking sheet with parchment paper. Use a teaspoon to scoop out portions of the mixture. Roll into balls, place on the baking sheet, and freeze for 30 minutes. With 5 minutes to go, in a medium microwave-safe bowl, melt the milk chocolate, stirring every 20 seconds, until nice and smooth. Using two spoons, dip the candies in the milk chocolate to coat. Return to the baking sheet.
Top each truffle with a small pinch of coarse sea salt. Refrigerate to set.
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