Dark Chocolate-Caramel Fleur de Sel Truffles

Making truffles is one of my favorite things.  Seriously...because who doesn't love a rediculously delicious truffle!?  And when then cost $2 to buy just 1, but you can make 30 for around $10, why not!?  I love this recipe because it's affordable and incredibly delicious.  This is an old Bon Appetit recipe, but after making it a couple times, I tweaked it to enhance the caramel flavor which was lacking and the end result was incredibly fabulous.  One side note is that it is a 2 day process, so if you are going to make these, start early!

Dark Chocolate-Caramel Fleur de Sel Truffles
makes 30ish
20 ounces bittersweet or semisweet chocolate, finely chopped, divided

2/3 c. sugar

4 Tbs water

2/3 c. whipping cream

1/2 tsp fleur de sel

1/2 c. unsweetened cocoa powder

Additional fleur de sel

Place 8oz. of the chocolate in a double broiler or a metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.

Combine sugar and water in small saucepan. Heat stove top to medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush and swirling pan. Increase heat; boil until syrup is deep amber color, continuing to brush down sides and swirl the pan occasionally, about 4 minutes.  Turn heat down to low.  Add cream (it will bubble, don't worry).  Stir over very low heat until caramel is smooth.  Mix caramel and 1/2 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm - will be a few hours.

Place cocoa in bowl. Using a scant 1Tbs truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet lined with parchement paper. Cover and chill overnight.

Place remaining 12oz. chocolate in medium metal bowl over saucepan of barely simmering water or double broiler.  Stir until chocolate is melted, smooth and warm.  Remove bowl from over water. Working very quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour.  They will last about a week.  Store refridgerated in an air-tight container.