Chocolate Truffles with Rose Petal Sea Salt

Made Chocolate Truffles for hubby's birthday, using the homemade Finishing Sea Salt I made a while ago.

Chocolate Truffles with Rose Petal Sea Salt

8 oz semisweet chocolate

8 oz bittersweet chocolate

1 can sweetened condensed milk

1 tablespoon rosewater

8 oz melt-able milk chocolate

rose petal sea salt

melt the chocolates and condensed milk in double boiler over medium-low heat, add rosewater.

Remove from heat, cover and refrigerate for 2 hours or leave in a cool room overnight.

Once hardened, scoop with melon ball scoop and place on parchment paper covered cookie sheet. Refrigerate for an hour or until chilled. 

Melt the milk chocolate coating, dip each truffle and place on wax paper, sprinkle with rose petal sea salt.

Rose Petal Salt is easy to make, pick organic rose petals from the garden, dry in Microwave on paper towel, pulse in an electric coffee grinder as many leaves as needed to get one tablespoon, add 2 1/2 tablespoons unrefined sea salt, pulse a few more times to combine salt and rose petals and store in airtight spice jar :-)

Use it for example on salads, desserts, and Margaritas.

Close-up of the Rose Petal Salt, doesn't it look pretty?