Featuring: Ancient Ocean® Himalayan Pink Salt
Cooking Directions
- Place chocolate chips/chopped chocolate in a large mixing bowl.
- In a small saucepan, bring the heavy whipping cream to a boil. Immediately pour into the bowl with the chocolate chips and whisk until smooth.
- Chill in refrigerator for at least 2 hours, preferably overnight.
- Use a truffle scoop or hand and spoon to shape the truffles into round balls. Roll truffles in the cocoa powder until completely coated.
- Dust with Ancient Ocean Himalayan Pink Salt (small grain), Cyprus Flake Salt, or Vintage Merlot Salt. Chill in the freezer to set for 3-4 hours.
- Serve at room temperature.