Sea Salted Chocolate Truffles
Makes 15 truffles
- 30ml sweet Madeira
- 2g flaky sea salt
- 200g good quality chocolate
- 100g cocoa powder
In recent years, it’s become rather fashionable to add salt to chocolate. We supply our sea salt to makers, large and small, all over the world, including Green & Black’s, who kindly shared this delicious sea salt chocolate truffle recipe with us.
Madeira is a fitting tipple to add to this recipe, as it too has a relationship with the sea. Centuries ago sailors discovered that white wine from the island of Madeira would transform into a dark, richly flavoured wine after weeks of the sun beating down upon the deck and the gentle rocking motion of the ship on the waves. This inspired a style of fortified wine that has complex flavours of raisins, walnuts, coffee and spices, which marry beautifully with the caramel notes high-cocoa milk chocolate. The delicate flakes of pure sea salt help to accentuate these flavours and cut through the richness.
There’s no need to create extra washing up by melting the chocolate over a bain marie (as many recipes suggest), so long as you are careful to never let the pan get too hot once the chocolate has been added. Use a low heat and take your time, and you will be rewarded with a delicious recipe with minimal fuss. This recipe makes enough for around fifteen truffles – three to try and twelve to wrap up for a present.
Put the Madeira, 20ml water and about the sea salt in a small saucepan and bring to just below simmering point.
Remove from the heat. Break the chocolate into pieces and add to the saucepan, stirring continuously until smooth. If after a minute of stirring you still have unmelted pieces of chocolate, place the saucepan back on the heat for 10 seconds before removing and continuing to stir. Repeat if necessary. Pour the smooth mixture in to a bowl and leave in the fridge until fully set, minimum 6 hours.
Sieve the cocoa powder in to a large bowl and set aside. Remove the truffle mix from the fridge, and use a teaspoon to scoop out pieces and roll in your hands before dropping in to the cocoa powder. Roll the truffles in the cocoa powder until completely covered, and keep in the fridge until ready to serve.
To serve, remove the truffles from the fridge and shake off the excess cocoa powder, 3 or 4 truffles at a time. Place on a serving plate and allow about 20 minutes to bring them to room temperature. Feel free to experiment with the recipe, trying different alcohols in place of the Madeira.
Thanks to Brandt of Tastehead for the recipe, and Hamish Lea-Wilson, for taking the picture.