Chocolate Truffles with Black Lava Hawaiian Sea Salt

Chocolate Truffles with Black Lava Hawaiian Sea Salt 

By Kauai's own Chef Michael 

Makes (approximately) 20 truffles 

Ingredients:

3/4 cup cream

3 Tbs. rice, corn or cane syrup

1 1/2 Tbs. unsalted butter

3 cups chocolate chips (approximately 18 oz.) - We recommend using Lydgate Farms dark chocolate chips

1 cup dark cocoa powder

4 Tbs Aloha Spice Black Lava Hawaiian Sea Salt

Directions:

In a saucepan bring the cream, syrup and unsalted butter just to a light boil. 

Stir and thoroughly blend in the chocolate chips away from the heat.  

Use a rubber spatula to carefully turn over the chocolate to quickly and evenly melt into the still hot cream. If you doddle, your cream will cool and the chocolate will not incorporate.

Pour into a bowl and cover.

Chill an hour then beat until smooth.

Cover and rest the “ganache” in the refrigerator to firm up so it will hold its shape.

Spoon 1 inch diameter “balls” onto a parchment lined cookie sheet. 

Refrigerate for 1 hour to ease handling and rolling.

Set up two bowls, one to hold a strainer with cocoa powder and another with a light bed of cocoa powder lining the bottom of the bowl. 

To finish the truffles simply coat each ball, gently rolling them in the cocoa powder

Complete them with a dusting of cocoa with the strainer.

Cover carefully without touching the truffles and return them to the refrigerator. 

Serve with a light garnish of Aloha Spice Black Lava Hawaiian Sea Salt.

Truffle Facts:

The name truffle originates from its resemblance to the mushroom which is very rare and very distinct member of the genus tuber

Truffles are basically a chilled chocolate ganache rolled in dark chocolate powder or powdered nuts 

The truffle is native to Chambèry France 

You can freeze them for up to 18 months, but why would you want to do that?