A cocoa-dusted truffle, a glossy dark ganache, and on top a few crystals carrying wood smoke and Cognac: Binet 1660’s Smoked & XO Cognac Flamed Fleur de Sel, smoked over oak and chestnut, is a finishing salt made for dark chocolate.
Makes 20 · 20 min + 2 h chilling
Ingredients
- 1/2 cup (120 ml) heavy cream
- 7 oz (200 g) dark chocolate, finely chopped
- Unsweetened cocoa powder, for rolling
- A few crystals of Smoked & XO Cognac Flamed Fleur de Sel (Binet 1660) per truffle
Method
- Bring 1/2 cup (120 ml) heavy cream to a simmer and pour it over 7 oz (200 g) finely chopped dark chocolate.
- Let stand for 1 minute, then stir until smooth and glossy; chill for 2 hours, until firm.
- Scoop and roll the ganache into 20 small balls, then roll them in unsweetened cocoa powder.
- Top each truffle with a few crystals of the smoked and XO Cognac flamed fleur de sel just before serving.
The star of this recipe: Smoked & XO Cognac Flamed Fleur de Sel, by Binet 1660.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
