Ingredients:
For the Ganache:
8 ounces bittersweet chocolate, chopped
8 ounces semisweet chocolate, chopped
1 cup heavy cream
2 Tbsp. Oaxaca Spice Blend
1 tsp. vanilla
2 Tbsp. honey
For the Coating:
1 pound bittersweet chocolate, chopped
The Deliciouser Salt Topping Options (Any one of these salts will compliment the spicy flavor of the truffle, while making a beautiful presentation)
Directions:
For the Ganache:
Chop the chocolates and set aside in a heatproof bowl.
In a small pot, warm the heavy cream and Oaxaca and gently simmer for 2-3 minutes.
Add the cream to the chocolate and stir until the chocolate is completely melted and smooth. Stir in the vanilla and honey. Cover the bowl with plastic wrap and refrigerate until the ganache is chilled and hard enough to scoop.
Line a baking sheet with parchment. Using a small scoop or spoon, scoop about a Tbsp. of the ganache and quickly roll it into a ball with your hands (this is a messy process; if you can get a helper, one person can scoop, and the other can roll). Place the formed truffles on the prepared baking sheet and refrigerate for at least 30 minutes before coating and topping with salt.
For the Coating:
Place half of the chopped chocolate in a double boiler or heatproof bowl set over a small pot of simmering water (make sure the water doesn’t touch the bowl). Stir until the chocolate is melted. As soon as it is all melted, remove the bowl from the heat, and stir in the remaining chocolate. Return the bowl to the heat for 5-10 seconds, stirring constantly, and then remove from heat again. Repeat this process until all the chocolate is completely melted.
Using a fork, chocolate dipping tool or small tongs, dip the truffles while the chocolate is still warm and place back on the parchment-lined baking sheet. While the truffle is still warm, top each truffle with your choice of The Deliciouser sea salt.
Allow to set for at least 15-20 minutes before handling.
Makes about 36.