Curry Caramel Truffles with Himalayan Pink Salt

Ingredients

• 1/4 cup sugar
• 1/4 cup heavy cream
• 6 oz milk chocolate
• 1/4 tsp garam masala or curry powder
• 1/4 tsp Himalayan pink salt plus more for sprinkling
• 8 oz semi sweet chocolate

Instructions

1. Heat the milk chocolate in a double boiler until melted. Set aside.
2. In a small saucepan, combine the sugar with 1 tablespoon of water. Heat over medium heat until the sugar turns nut brown. Add the cream and stir until all the sugar crystals are melted and a smooth caramel is formed. Turn off the heat.
3. Pour the caramel into the melted milk chocolate, add the 1/4 tsp of garam masala and 1/4 tsp of Himalayan salt. Stir until well combined. Then cover and refrigerate at least two hours.
4. Scoop out heaping teaspoons of the chocolate caramel mixture and roll into balls between your palms. Refrigerate the balls for about 30 more minutes.
5. Melt 6 oz of the semi sweet chocolate in a double boiler. Remove melted chocolate from the heat and add in the remaining 2 oz of chocolate. Stir. The chocolate will melt from the residual heat in the already melted chocolate.
6. Dip the chocolate caramel balls in the melted semi sweet chocolate. Place the dipped chocolate truffles on a parchment lined baking sheet. Sprinkle with a little Himalayan pink salt.
7. Let the chocolate set for about two hours.

Nutrition

• Calories: 214
• Carbohydrates: 23
• Protein: 2
• Fat: 14
• Saturated Fat: 8
• Polyunsaturated Fat: 0.4
• Monounsaturated Fat: 4
• Trans Fat: 0.01
• Cholesterol: 7
• Sodium: 54
• Potassium: 153
• Fiber: 2
• Sugar: 19
• Vitamin A: 82
• Vitamin C: 0.03
• Calcium: 18
• Iron: 2