Dark Chocolate Truffles with Smoked Cognac Salt

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

1. Bring 1/2 cup (120 ml) heavy cream to a simmer and pour it over 7 oz (200 g) finely chopped dark chocolate.
2. Let stand for 1 minute, then stir until smooth and glossy; chill for 2 hours, until firm.
3. Scoop and roll the ganache into 20 small balls, then roll them in unsweetened cocoa powder.
4. 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.