In a small saucepan, heat the crème fraîche over low heat until melted and hot. Turn off the heat and add the chocolate and sea salt. Stir briefly and let it sit for a couple of minutes until melted. Stir again until well combined and pour into a small metal pan like a 8 x 8 square or a loaf pan and place in refrigerator.
2
Chill for 60 to 90 minutes, or until the chocolate is firm enough to scoop out. Use a small melon baller or cookie scoop and portion out each truffle onto a parchment-lined sheet tray.
3
Roll in desired toppings and enjoy immediately, or chill for eating later. Just make sure to let truffles come to room temperature before enjoying them.
In a small saucepan, heat the crème fraîche over low heat until melted and hot. Turn off the heat and add the chocolate and sea salt. Stir briefly and let it sit for a couple of minutes until melted. Stir again until well combined and pour into a small metal pan like a 8 x 8 square or a loaf pan and place in refrigerator.
2
Chill for 60 to 90 minutes, or until the chocolate is firm enough to scoop out. Use a small melon baller or cookie scoop and portion out each truffle onto a parchment-lined sheet tray.
3
Roll in desired toppings and enjoy immediately, or chill for eating later. Just make sure to let truffles come to room temperature before enjoying them.
