Dulce de Leche Truffles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and sea salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche and unsalted butter until the butter is melted.

4. 4

   Let the mixture cool slightly, then stir in the vanilla extract.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and cocoa powder.

6. 6

   Add the dry ingredients to the saucepan with the cream mixture and stir until a dough forms.

7. 7

   Roll the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet and bake for 12-15 minutes, or until the edges are set.

8. 8

   Remove the truffles from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

9. 9

   Once the truffles are cool, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

10. 10

    Dip each truffle into the melted chocolate, using a fork to fully coat the truffle.

11. 11

    Tap off any excess chocolate by gently tapping the fork against the side of the bowl.

12. 12

    Place the coated truffles on a piece of parchment paper or a silicone mat.