Sea salt truffles

Serves: Makes 18-20

Sea salt truffles

With Christmas fast approaching, may I suggest making these heavenly truffles to give as presents. Not only will they be much appreciated but it will give your waistline a bit of a chance…eat one or two and pass on the calories to someone else. I cannot stress strongly enough that these truffles only work with Maldon sea salt. What you want is a little crunch of saltiness every now and then. A uniformly salty chocolate would be quite revolting. I have covered my truffles with a milk chocolate but you could go dark all the way-in which case you will need to temper the chocolate to 31-32˚c. Of course, you will need a thermometer for this although you can just melt and dip without tempering but the chocolate then lacks a little shine and is a bit softer.


  • 150g plain chocolate (at least 70% cocoa solids), roughly chopped
  • 30g unsalted butter
  • 30g golden syrup
  • 1 teaspoon vanilla extract
  • 150ml double cream
  • 3-4 pinches Maldon sea salt
  • 280g milk chocolate, finely chopped
Sea salt truffles


  1. Place the chocolate, butter, syrup and vanilla extract in a bowl. Pour the cream into a small saucepan and place over a moderate heat. Bring to boiling point and pour over the chocolate. Stir once or twice then leave for 2 minutes. Stir until the chocolate and butter have melted. Leave for 5 minutes then stir in the salt-as much or as little as you want. You are looking for a subtle amount-taste as you add each pinch.
  2. Chill for about 2 hours until the truffle mixture is firm enough to form into a ball. Roll into quail egg-size balls. Chill until hard.
  3. At this point you don’t have to cover the truffles in melted chocolate; you could roll in cocoa powder or chopped nuts. But for a professional finish, place 2/3 of the milk chocolate in a bowl and sit it over a saucepan of barely simmering water. Stir until the chocolate has melted. You don’t want the temperature of the chocolate to reach above about 38-40˚c. Lift the bowl off the saucepan and stir in the remaining chocolate. When the temperature reaches 30˚c it is ready to use.
  4. Dip each truffle into the chocolate, working quite quickly as the chocolate can start to set by the time you get to the last truffle. Place on a sheet of non-stick baking parchment and chill until hard. Keep in the fridge.
Sea salt truffles