Hi Everyone! Happy Treat Friday!
How are you all doing? It’s been months since I’ve posted. Life has been insanely crazy… in a good way Currently, I don’t have any days of the week off, which is not a bad thing. I’ve started interning at a great local boutique in Vancouver to get into the peanut sized fashion scene. I’m very excited about this great opportunity but also sad that I don’t have time to post on IHW. I hope in the new year, I will be able to write more often! It’s going to be my new years resolution!
Kris asked me to post this Treat Friday cause I spent my Monday evening baking up a storm. It’s time for holiday baking! I made Kris’s Peppermint Brownies and drizzled them with mint chocolate which was pure heaven! Have you tried them yet? – You must! Those will definitely be present on our Christmas dessert platter along with these Fleur de Sel Maple Butter Truffles. At work, we carry Galerie au Chocolat fair trade chocolate bars. If you’ve ever had Galerie au Chocolat you know its pure bliss! They make the most amazing Fleur de Sel Dark Chocolate. After taking a bar home with me, I went to bed dreaming of salty chocolate… to wake up to a truffle idea. Like any true Canadian, we love our Maple Syrup! I had gone to The Bay downtown that weekend and saw Maple Butter which is just heated maple syrup whipped into a solid form – 100% Pure Maple Syrup. I decided to melt down Endangered Species 72% Dark Chocolate and make these Fleur de Sel Maple Butter Truffles. Since the chocolate isn’t overly sweet the little dollop of Maple Butter adds the perfect balance of sweetness and the fleur de sel just adds a hint of salt. I really don’t think a truffle gets any better…. you tell me?
Fleur de Sel Maple Butter Truffles
1 1/2 Endangered Species Chocolate Bar (72% Dark Chocolate) or 3/4 cup Chocolate Chips
Fleur de Sel
Melt the chocolate bar/chocolate chips either on stove top of in the microwave. Pour a thin layer on the bottom of your mini muffin tins. Put tin in freezer for 5 minutes to harden. Remove the tin and place a small dollop of maple butter in the center of each chocolate disc. Pour the remaining chocolate over top of each dollop. Then tap (bang..) the mini muffin tin against the counter to flatten the chocolate truffles. Put in freezer for 4 minutes. Make sure you don’t over harden… and then sprinkle Fleur de Sel on top when the chocolate is still a little soft. Put back in the freezer until ready to serve. These are best left in the freezer.
This is a super easy and completely satisfying holiday treat. It tastes like something Purdy’s would have made. SO GOOD! I’ll be making my famous Peppermint Patties and these Fleur de Sel Maple Butter Truffles this Christmas.
What holiday treat are you famous for making?
I hope you all enjoy!