Chocolate Truffles with Charcoal and Black Lava Sea Salt
1 cup heavy cream
10.5 ounces bittersweet chocolate, finely chopped
1 tablespoon cognac
2 teaspoons pure vanilla extract
Activated charcoal, for rolling
Black Lava Sea Salt, for garnish
Scald cream in a smallish saucepan over medium heat. Place chopped chocolate in a mixing bowl. Pour half the hot cream over chocolate and let stand about 2 minutes. Use a rubber spatula to gently blend chocolate and cream. Stir in the remaining cream and stir just to combine. Stir in cognac and vanilla. Let stand, covered with plastic wrap, until mixture hardens enough that it can be shaped into small bite size balls. Roll balls in charcoal, shaking off excess, so to make a thin coat. Top with a sprinkle of salt. Keep refrigerated until 15 minutes before serving.