Ingredients:

  • 8 oz dark chocolate (60% cacao or higher), finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 10 oz dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • 1 tsp flaky sea salt

Instructions:

  1. Place the heavy cream in a small saucepan over medium heat and bring it to a gentle simmer, ensuring it does not reach a rolling boil.
  2. Pour the hot cream over the chopped chocolate in a heat-proof bowl and let it sit undisturbed for 5 minutes.
  3. Gently whisk the mixture from the center outward until glossy and smooth; stir in the room-temperature butter, vanilla, and fine salt.
  4. Cover the bowl with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours.
  5. Using a small scoop or teaspoon, portion out about 1 tablespoon of chilled ganache and roll quickly between palms to form balls.
  6. Melt the chocolate for the shell and coconut oil using a double boiler until smooth.
  7. Dip each ganache ball into the melted chocolate coating, place on parchment paper, and sprinkle immediately with flaky sea salt.
  8. Chill the finished truffles for an additional 2 hours until the shell is fully set.