12 ounces dark chocolate, chopped into small pieces
3 tablespoons unsalted butter
2 pounds dark chocolate, melted in a double boiler
Black Cyprus salt
Black Cyprus Salt Truffles Directions
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and butter and stir until the mixture is completely smooth (this mixture is called ganache).
Chill the ganache until it is hard enough to roll into balls. Measure out by heaping teaspoons, and quickly roll the ganache into 1- to 2-inch balls and place on a wire rack.
Refrigerate the chocolate balls until firm, then pour melted dark chocolate over them to coat. After you coat the chocolate balls, sprinkle a little black salt on top before they harden completely. Refrigerate until firm.
Chocolate truffles should be kept in the refrigerator in a tightly sealed container. To serve, bring to room temperature.