Jersey Milk Chocolate Truffles with Sea Salt

Indulge in these decadent truffles made with creamy Jersey milk chocolate and a touch of sea salt, enhanced by the subtle earthiness of Jersey Royal potato starch.

Prep Time

20 minutes

Total Time

4 hours (includes chilling time)

Calories

1386 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.32/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

300gJersey Milk Chocolate(High quality, at least 35% cocoa solids)

£3.50

150mlJersey Heavy Cream(Minimum 35% fat content)

£2.20

30gJersey Unsalted Butter(Cut into small cubes, softened)

£0.40

1tbspJersey Royal Potato Starch(Adds a subtle, earthy note and smooth texture)

£0.15

0.3tspSea Salt Flakes(Maldon or similar, for sprinkling)

£0.05

0.5cupCocoa Powder(Unsweetened, for coating (optional))

£0.60

2tbspFinely Chopped Seasonal Jersey Fruit(optional – e.g., Jersey blackberries or strawberries during the season)

£0.80

Total Cost

£7.70

£0.32 per serving

Instructions

1.
Finely chop the Jersey milk chocolate and place it in a heatproof bowl. Ensure the bowl is dry.
2.
In a saucepan, heat the Jersey heavy cream over medium heat until it just begins to simmer. Do not boil.
3.
Remove the cream from the heat and immediately pour it over the chopped chocolate.
4.
Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
5.
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.
6.
If using, gently fold in the finely chopped seasonal Jersey fruit.
7.
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.
8.
Once the ganache is firm, use a small spoon or melon baller to scoop out portions of the ganache.
9.
Roll each portion between your palms to form a ball.
10.
If desired, roll the truffles in cocoa powder. Alternatively, sprinkle with sea salt flakes.
11.
Place the finished truffles on a parchment-lined baking sheet.
12.
Refrigerate the truffles for at least 30 minutes before serving to allow them to firm up again.

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My Notes

Nutrition Information

Nutrition per serving (22g)

1386 kcal / 5799 kJ

Carbs

104.6g

40% of RDA

Fat

105.1g

150% of RDA

Protein

15.8g

32% of RDA

Detailed Breakdown

Fibre

11.5 g

38% of RDA

Sugar

82.2 g

91% of RDA

Sodium

145 mg

6% of RDA

Saturated Fat

67.7 g

339% of RDA

Chef's Tips

For a smoother texture, you can use an immersion blender to blend the ganache after adding the butter. Be careful not to over-blend.

If the ganache is too soft to roll, refrigerate it for longer.

The truffles can be stored in an airtight container in the refrigerator for up to 5 days.

Vary the coating by using chopped nuts, desiccated coconut, or icing sugar instead of cocoa powder.

Cooking Equipment

Double boiler or heatproof bowl and saucepan

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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