Dark chocolate truffles with passion fruit salt
Dark chocolate ganache truffles rolled in cocoa, to which a few crystals of passion fruit salt give a salty, tangy contrast.
150 min · Serves 8
Ingredients
- 200 g dark chocolate (70% cocoa)
- 200 ml whipping cream
- 20 g butter
- 30 g unsweetened cocoa powder
- 1/2 tsp Xalte Passion Fruit salt
Method
- 1Chop the chocolate and put it in a bowl. Heat the cream until it just starts to boil and pour it over the chocolate.
- 2Wait 1 minute, stir until you have a smooth, glossy cream and mix in the butter and half of the Xalte Passion Fruit salt.
- 3Cover and chill in the fridge for 2 hours, until the ganache is firm.
- 4Shape walnut-sized balls with a teaspoon and cold hands, and roll them in the cocoa.
- 5Put a few crystals of the remaining Xalte Passion Fruit salt on each truffle and keep them in the fridge until serving.
