Chocolate Truffles with Sea Salt
Sea salt on chocolate doesn't appeal to you? Trust me you'll love it. This combination is a growing trend with caramel as well. It's truly delicious and heightens the chocolate tones and makes them irresistible. You can make them for gifts, but I have a feeling they won't leave your house.
Ingredients
- 8 ounces Chocolate Chips, Semisweet
- 8 ounces Chocolate Chips, Bittersweet
- 1 ¾ cups Sweetened Condensed Milk
- 1 tablespoon Vanilla Extract
- 8 ounces Chocolate Chunk Chips
- 1 tablespoon Sea Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat semi sweet chocolate, bittersweet chocolate, and condensed milk in a double broiler pan over medium low heat until chocolate is melted.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat semi sweet chocolate, bittersweet chocolate, and condensed milk in a double broiler pan over medium low heat until chocolate is melted.
- Stir, mixture will have a slight marshmallow texture.
- Stir in vanilla.
- Remove from heat, cover and refrigerate for two hours.
- Once cooled, roll into balls and place on a baking sheet.
- Place in freezer for 10-15 minutes to get hard again.
- While cooling a second time, melt milk chocolate chips in double broiler.
- Roll balls in melted chocolate to make coating.
- Place onto parchment paper and sprinkle with sea salt.
- Place in refrigerator or freezer for a few more minutes to harden again.