Jersey Milk Chocolate Truffles with Sea Salt

Finely chop the Jersey milk chocolate and place it in a heatproof bowl. Ensure the bowl is dry.

In a saucepan, heat the Jersey heavy cream over medium heat until it just begins to simmer. Do not boil.

Remove the cream from the heat and immediately pour it over the chopped chocolate.

Let the mixture sit for 1 minute to allow the heat to melt the chocolate.

Gently whisk the cream and chocolate together until smooth and glossy. Add the softened Jersey butter and Jersey Royal potato starch and continue whisking until fully incorporated.

If using, gently fold in the finely chopped seasonal Jersey fruit.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until firm enough to scoop.

Once the ganache is firm, use a small spoon or melon baller to scoop out portions of the ganache.

Roll each portion between your palms to form a ball.

If desired, roll the truffles in cocoa powder. Alternatively, sprinkle with sea salt flakes.

Place the finished truffles on a parchment-lined baking sheet.

Refrigerate the truffles for at least 30 minutes before serving to allow them to firm up again.