Eternal Sunshine Truffles

Allergens

Milk, Eggs, Soy

Ingredients

• 1 cup heavy cream 1 cup granulated sugar 2 tbsp unsalted butter 8 oz semisweet chocolate, finely chopped 1/4 tsp sea salt 1/2 cup unsweetened cocoa powder

Instructions

1. In a saucepan over medium heat, combine heavy cream and sugar, stirring until the sugar dissolves. Bring to a boil.
2. Remove from heat and whisk in butter until fully incorporated. Let cool for 5 minutes.
3. Pour the mixture over the finely chopped chocolate, then let stand for 1 minute before stirring gently until smooth. Stir in sea salt.
4. Cover and chill in the refrigerator for at least 2 hours or until firm enough to scoop.
5. Using a small cookie scoop or melon baller, portion out truffle mixture and roll into balls between your palms.
6. Place cocoa powder in a shallow dish and roll each truffle in the cocoa powder to coat completely.
7. Serve chilled with a sprinkling of additional sea salt atop each truffle.

Chef’s Insight

Allow the ganache to cool to room temperature before chilling for optimal texture.

Notes

Use high-quality chocolate for best results.