Himalayan Salted Chocolate Truffles

Ingredients:

• 8 oz high-quality dark chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup finely chopped nuts (optional)
• 1/4 cup finely grated coconut (optional)
• 1/4 cup finely crushed cookies (optional)
• Himalayan pink salt, for sprinkling

Instructions:

1. Make the Ganache:

   • Place the finely chopped dark chocolate in a heatproof bowl.
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
   • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.
   • Add the unsalted butter and vanilla extract to the chocolate and cream mixture. Stir gently until the mixture is smooth and all the chocolate is melted.
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.

2. Form the Truffles:

   • Line a baking sheet with parchment paper.
   • Use a small cookie scoop or a teaspoon to scoop out small portions of the chilled ganache. Roll each portion between your hands to form smooth, round truffles.
   • Place the truffles on the prepared baking sheet.

3. Coat the Truffles:

   • Place the unsweetened cocoa powder, chopped nuts, grated coconut, and crushed cookies in separate shallow bowls.
   • Roll each truffle in your choice of coating, ensuring they are evenly coated. You can mix and match coatings to your preference.

4. Finish with Himalayan Salt:

   • After coating, sprinkle a tiny pinch of Himalayan pink salt on top of each truffle. This will add a delicious contrast to the sweetness and richness of the chocolate.

5. Chill and Serve:

   • Return the coated truffles to the refrigerator to chill for at least 30 minutes before serving. This will help them set and firm up.
   • Store the truffles in an airtight container in the refrigerator for up to one week.

Tips:

• Use high-quality chocolate for the best flavor. Dark chocolate with at least 70% cocoa content works well.
• When heating the cream, be careful not to let it boil, as this can cause the chocolate to seize.
• For a flavored twist, you can add a splash of your favorite liqueur to the ganache before chilling.

Enjoy your Himalayan Salted Chocolate Truffles!