Salted Chocolate Dark Muscovado Truffles
These luscious chocolate truffles are three variations on the same recipe. They have a creamy texture, and a rich flavor with a touch of sea salt as counterpoint. They are simple to make and do not require coating in tempered chocolate. They would make a lovely holiday treat or hostess gift any time of year.
- Medium saucepan
- Rubber spatula or large spoon
- Measuring cup – wet
- Measuring cup – dry
- Measuring spoons
- Teaspoon or melon-ball-size scoop
- Waxed paper
- Baking pan or plate
- Small bowls
- In a medium saucepan, bring to a boil over low heat cream, butter, INDIA TREE Dark Muscovado Sugar, and the 1/2 of an INDIA TREE Vanilla Pod split lengthwise. Remove from heat.
- Remove vanilla pod pieces, scrape off tiny inner seeds with the back of a knife, and return seeds to cream mixture. Discard used pod, or rinse well and save for a later use.
- Add chocolate to hot cream mixture. Stir until melted. Let cool.When cooled to room temperature, stir in salt.
- Mixture will thicken as it cools. You may place in refrigerator just long enough to begin to thicken, then stir well. The consistency should be like that of soft cream cheese.
- Scoop chocolate out with a spoon or melon-ball-size scoop. Place on a waxed-paper-lined baking pan or plates. Refrigerate for 30 minutes.
- Roll chilled truffles into balls, between hands, wearing disposable food-grade gloves.
- To coat balls, pour chocolate vermicelli, fondant and icing sugar, and cocoa powder into three separate bowls. Roll the balls in your choice of vermicelli, sugar, or cocoa.
- Serve at room temperature. Or store truffles in a covered container in refrigerator. To serve, bring to room temperature in the covered container to avoid moisture forming on the surface of the truffles.
- For gift giving, place truffles in candy cups and package them in a candy box.