Discover how fleur de sel transforms ordinary chocolate into an elegant truffle with the perfect sweet-salty balance.

These fleur de sel truffles are the perfect marriage of sweet and salty, with rich dark chocolate topped with delicate French sea salt. This recipe has been a family favorite for years. Over 20 years in fact when I tore the recipe out of Bon Appetit magazine. The combination of flavors creates a beautiful confection that looks and tastes if it came from a chocolate shop.

Why You Will Love Fleur de sel Truffles.

• These decadent treats are made with just a few ingredients and there is no baking involved. You will love these truffles as will your friends!
• ​They are the perfect addition to your holiday table or to add to cookie trays and gift baskets.
• Simple quality ingredients create decadent desserts.

What You Need to Make Fleur de Sel Truffles

• 20 ounces bittersweet or semisweet chocolate, finely chopped, divided
• 1/3 cup sugar
• 2 tablespoons water
• 2/3 cup heavy whipping cream
• 1/4 teaspoon fleur de sel
• 1/2 cup unsweetened cocoa powder
• Garnish with Fleur de Sel

How to Make Chocolate Fleur de Sel Truffles

• Place 8 ounces of chocolate in metal bowl over saucepan of barely simmering water, do not let the bottom of the bowl touch the water Stir until chocolate is smooth. Remove the bowl of melted chocolate from over water and set aside.
• In a small saucepan combine the sugar and 2 tablespoons water. Stir the mixture over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Be careful not to burn the syrup.
• Add the heavy cream, the mixture will bubble. Stir over very low heat until caramel is smooth. Mix the caramel and 1/4 teaspoon fleur de sel into the 8 oz. of melted chocolate.
• Chill until the truffle filling is firm, at least 3 hours.
• Place unsweetened cocoa powder in a bowl. Using 1 tablespoon or a small ice cream scoop of truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange the truffles on a baking sheet. Cover with plastic wrap and chill overnight.
• Line a baking sheet with foil or parchment paper and set aside.
• Place remaining 12 ounces of chocolate in medium metal bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water).
• Stir until chocolate is melted and smooth and a candy or instant read thermometer inserted into chocolate registers 115°F.
• Remove the  bowl from over water. Working quickly, dip 1 truffle at a time in the melted chocolate.
• Using a fork, lift out the truffle and tap the fork against the side of bowl to allow excess chocolate to drip off.
• Place the truffle on the prepared baking sheet. Sprinkle truffles lightly with fleur de sel. Repeat with remaining truffles. Let stand until chocolate sets, at least 1 hour.
• The truffles can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Notes

• If you cannot find fleur de sel, Maldon sea salt makes an excellent substitute.
• You do not have to dip the truffles into chocolate, you can just roll them into the cocoa powder. Alternately, you can skip the cocoa powder and just dip into chocolate.
• If you prefer you can use melting wafers.

How to Store Chocolate Truffles

Truffles keep best in a single layer in an airtight container at cool room temperature. Place parchment paper between layers if you need to stack them. Keep truffles away from strong odors since chocolate absorbs flavors readily.

Stored properly at room temperature, these truffles will stay fresh for one week.

Ways to Use Leftover Truffles

• Make hot chocolate, chop leftover truffles and use them to make the most decadent hot chocolate. Place two or three truffles in a mug and pour hot milk over them. Stir until the truffles melt completely. Top with whipped cream and a tiny sprinkle of fleur de sel.
• Drizzle on ice cream, chop truffles into small pieces and warm them slightly in a double boiler. Drizzle the softened truffle mixture over vanilla ice cream or gelato. The warm chocolate melts slightly into the cold ice cream, creating pockets of intense flavor. The salt crystals provide textural interest and enhance the vanilla notes in the ice cream.
• Place a whole truffle in the bottom of your coffee cup before pouring hot coffee. As you drink, the truffle slowly melts, gradually sweetening and flavoring the coffee. By the time you reach the bottom, you have a chocolate-caramel treat waiting. This works best with espresso or strong coffee.
• Bake brownies or cookies, add chopped truffles to brownie batter before baking. Alternatively, press a truffle piece into the center of cookie dough balls before baking. The truffle creates a molten center in the baked cookie.
• Use leftover truffles to decorate chocolate cakes, cupcakes or cheesecaekes. Place whole truffles on top of frosted desserts for an elegant finishing touch.

That’s All for Now

After making countless batches of these truffles over the years these are hands down one of the easiest and most favorite treats that I gift to family and friends. The combination of dark chocolate, caramel, and fleur de sel never gets old. I love making these for special occasions because they show people you care enough to spend time making something by hand. These truffles prove that great desserts don’t have to be complicated.

Have a wonderful day and a happy holiday season.

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Fleur de Sel Truffles: The Sweet and Salty Masterpiece

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Discover how fleur de sel transforms ordinary chocolate into an elegant truffle with the perfect sweet-salty balance.

• Total Time: 3 hours 5 minutes
• Yield: 32 truffles 1x

Ingredients

Scale 1x2x3x

20 ounces bittersweet or semisweet chocolate, finely chopped, divided

1/3 cup sugar

2 tablespoons water

2/3 cup whipping cream

1/4 teaspoon fleur de sel

1/2 cup unsweetened cocoa powder

Garnish with Fleur de Sel

Cook Mode Prevent your screen from going dark

Instructions

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water, do not let the bottom of the bowl touch the water, stir until chocolate is smooth. Remove the bowl of melted chocolate from over water and set aside.

In a small saucepan combine sugar and 2 tablespoons water. Stir the mixture over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes.

Add cream, the mixture will bubble. Stir over very low heat until caramel is smooth. Mix the caramel and 1/4 teaspoon fleur de sel into the 8 oz. of melted chocolate.

Chill until the truffle filling is firm, at least 3 hours.

Place unsweetened cocoa powder in a bowl. Using 1 tablespoon or a small ice cream scoop of truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange the truffles on a baking sheet. Cover with plastic wrap and chill overnight.

Line 13x9x2-inch baking sheet with foil.

Place remaining 12 ounces of chocolate in medium metal bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water).

Stir until chocolate is melted and smooth and a candy or instant read thermometer inserted into chocolate registers 115°F.

Removethe  bowl from over water. Working quickly, dip 1 truffle at a time in  the melted chocolate.

Using a fork, lift out the truffle and tap the fork against the side of bowl to allow excess chocolate to drip off.

Place the truffle on the prepared baking sheet. Sprinkle truffles lightly with fleur de sel. Repeat with remaining truffles. Let stand until chocolate sets, at least 1 hour.

The truffles can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

 

Notes

Recipe from Bon Appétit January 2004 its called Caramel Dark Chocolate Truffles with Fleur de Sel

• Author: Elizabeth
• Prep Time: 3 hours
• Cook Time: 5 minutes