Dark Chocolate Truffles Sprinkled with Lemongrass and Lime Flavored Sea Salt

We just came back from a blissful week of diving and relaxing on Grand Turk in the Turks and Caicos islands. So refreshing to be back underwater again visiting all my little sea creature friends. Almost every dive there were nurse sharks, hawksbill turtles and one rare siting of a green turtle. Large groupers and curious barracuda followed us around as we cruised along the wall.

We rented a cottage right on the beach from a lovely and gracious pair of Canadian sisters. Their cottages are beautifully appointed and they also own the beach restaurant/bar across the street. Can recommend this place highly enough.

A friendly and professional dive operation was located  just a few doors down, the dive boat leaving from right in front every morning. We were the only two divers on the boat so each dive felt like we were exploring  our own private paradise.

Afternoons were spent snorkeling right off the beach for hours at a time. I collected sea glass to bring home to create a mosaic.*

The sleepy town comes alive when cruise ships pull in (thankfully on the other side of the island) and the stores and local business are bustling doing brisk business.

I picked up a piece of coconut bread at this local bakery. Nibbling on it in between dives was the perfect energy booster.

Sea salt production was a major industry here in the past. They still sell it at places on the island.  I picked up these flavored versions and knew immediately I would use them for homemade chocolate truffles.

I used  dark chocolate to make the truffles truffles, added a bit of chocolate liqueur and then sprinkled them with the flavored sea salt. So delicious.

This was my third trip to these islands since 1995. It’s easy to find a reason to go back.

*Disclaimer. I never take anything from the ocean that naturally belongs there (shell.etc.) I also don’t buy jewelry, or souvenirs made of shells. Sea glass is made from garbage humans dump in the ocean. The sea smooths it out and creates lumps of jewel-like glass. I don’t feel collecting sea glass is wrong because technically, it’s removing garbage rom the ocean.

Ingredients:

• 8 ounces Dark Chocolate -chopped into small pieces
• 2 tablespoons unsalted Butter
• 1/2 cup Heavy cream
• 2 tablespoons Chocolate liqueur
• Flavored sea salt

Directions:

• Place the chopped chocolate in a heatproof bowl.
• Heat the butter and cream together until just boiling.
• Pour the mixture over the chocolate pieces.
• Let sit for a few minutes then stir to blend.
• Stir in the chocolate liqueur.
• Cover bowl with plastic cling film and refrigerate until mixture is solid.
• Remove from fridge and using a melon baller or teaspoon, scoop out a portion of the mixture and roll it between your hands to form a ball.
• Place on a plate and sprinkle with the flavored sea salt.
• Return truffles in fridge until ready to serve.