Instructions

• Finely chop 8 ounces bittersweet or semisweet chocolate and place it in a metal bowl set over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir until the chocolate is completely smooth. Remove the bowl from the heat and set aside.
• In a small saucepan combine 1/3 cup sugar and 2 tablespoons water. Heat over medium heat, stirring only until the sugar dissolves. Occasionally brush down the sides of the pan with a wet pastry brush to prevent crystallization.
• Increase the heat and let the syrup boil, swirling the pan occasionally and brushing down the sides as needed, until the syrup reaches a deep amber color, about 4 minutes.
• Carefully add 2/3 cup whipping cream to the hot caramel (the mixture will bubble). Stir and reduce the heat to very low, then continue stirring until the caramel is smooth.
• Stir the warm caramel and 1/4 teaspoon fleur de sel into the melted chocolate from step 1 until fully combined and glossy.
• Cover or wrap the chocolate–caramel mixture and chill in the refrigerator until firm, at least 3 hours.
• Place 1/2 cup unsweetened cocoa powder in a shallow bowl.
• Using a tablespoon measure, scoop about 1 tablespoon of the chilled truffle filling for each truffle. Roll each portion quickly between your palms to form a ball, then roll each ball in the cocoa powder to coat. Arrange the cocoa-coated truffles on a baking sheet.
• Cover the baking sheet and chill the truffles overnight so they are firm and easy to handle for enrobing.
• Line a 13x9x2-inch baking sheet with foil and set aside for finished truffles.
• Finely chop the remaining 12 ounces bittersweet or semisweet chocolate and place it in a medium metal bowl set over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir until the chocolate is melted and smooth; a thermometer inserted into the chocolate should register 115°F. Remove the bowl from the heat.
• Working quickly while the coating chocolate is fluid, use a dipping fork (or two forks) to submerge one chilled truffle into the melted chocolate, lift it out, and tap the fork gently against the side of the bowl to let excess chocolate drip off.
• Transfer the coated truffle to the prepared foil-lined baking sheet. Repeat dipping and transferring with the remaining truffles.
• Immediately sprinkle each coated truffle lightly with additional fleur de sel.
• Let the coatings set at room temperature until firm, at least 1 hour.
• (Make-ahead/storage) These truffles can be made up to 1 week ahead: cover and chill. Bring to room temperature before serving.