So here it is - the death by chocolate salted truffles recipe...
225g dark chocolate (70% cocoa solids or more - I like Lindt or Green and Blacks)
300ml double cream
1/2tsp Maldon sea salt
cocoa powder / crushed pistachios / crushed hazlenuts, for coating
Break up the chocolate into a heatproof bowl and either melt it slightly in the microwave, or put the bowl over a saucepan with an inch of boiling water in the bottom and slowly melt the chocolate. No need to melt it completely as the warm cream will finish the job.
Warm the cream in a separate saucepan then add it to the semi-molten chocolate along with the salt. Then you need to let the mixture cool and solidify slightly, so pop it in the fridge for at least an hour.
Whilst the mixture is in the fridge you can get your coatings ready, if using. Blitz some nuts of choice in a food processor, or shake some cocoa onto a plate or shallow bowl. Get a lined baking sheet ready, as well (preferably one that fits in the fridge).
For this bit I recommend wearing some dodgy-looking latex gloves which I use a lot for marinating meat etc. You can buy them here - they are particularly useful if one minute you're doing messy work in the kitchen, and the next minute you need to be dealing with a child... you just whip the gloves off and no washing of hands needed!
Once the mixture has cooled and solidified, take a teaspoon and measure out bite-size mouthfuls of the truffle mixture and roll into balls. The more imperfect and homemade-looking, the better. Place each one onto your lined baking sheet. You can dust your hands with icing sugar if the mixture is sticking at all. Once you've rolled enough truffles, roll them in the coating of your choice and place them back on the lined baking sheet, and pop them in the fridge to firm up a little more. After 30-40 more mins in the fridge they will be ready to be bagged up. I like these presentation bags that you can tie with ribbon.