I'm not going to share the recipe for the truffles here. There are areas that need to be worked out a bit. When I work through the recipe I'll get it on here. BTW, the recipe is from Fine Cooking Magazine. It's one of the first times I've had a problem with one of their recipes. I don't know if I didn't read it right, or it there were clarifications missing? Like I said, I'll work it out and post later.
Here's some idea of what I did...
I chopped the chocolate in the food processor.
Added the boiling cream right to the machine.
A touch of butter and you have your truffle filling.
Talk about wanting to face-plant into some goodness!
The chocolate melty goodness is left to cool in the fridge for a few hours, or overnight, before being scooped into little ball shapes that are then coated in cocoa powder. They look like truffles, the fungi, their namesake. I think they look like...it's juvenile...they look like little poos.
I planned to coat my truffles with a ground up English toffee and sea salt.
Before coating, the truffles are dipped in melted chocolate, then into your coating. I left some with the cocoa which hits your tastebuds with a little bitter before the heat in your mouth melts the chocolate into a blissful concoction.
The English Toffee and Sea Salt Truffles have a crisp coating of chocolate (I did a blend of dark, semi-sweet and milk chocolates), followed by the buttery toffee and mellow sea salt.
Tears! Really...I had them in front of my boss and co-workers.