Ingredients:
8 ounces(1 cup) crème fraîche
8 ouncesdark chocolate (at least 60% cacao), chips or chopped
1/8 teaspoonkosher salt
Your pick of toppings (optional, see Author Notes)
Directions:
Add the crème fraîche to a medium saucepan over medium-low heat. Once it’s melted and hot, turn off the heat and add the chocolate and salt, shaking the pan so the chocolate is evened out. Let sit for a couple minutes, then stir to combine and melt the chocolate.
Transfer the chocolate mixture to a baking dish (a brownie pan works well), spread into an even layer, and cover. Refrigerate for 1 to 2 hours, until the chocolate is scoopable, like ready-to-eat ice cream.
Use a 1-tablespoon–size cookie scoop (or similar) to portion the chocolate mixture into truffles on a parchment-lined plate; use the side of the dish to create level scoops, so they’re evenly sized and flat on the bottom. If you’d like, roll in your pick of toppings, then serve immediately or refrigerate for later. (If you are eating them later, make sure to let them come to room temperature first.)