In a medium saucepan over medium heat, combine granulated sugar and water, stirring gently until the sugar is evenly coated. Allow it to cook undisturbed for 3-4 minutes until melted, then remove the lid and raise the heat to high. Let the mixture bubble until it turns a golden amber color.

Carefully whisk in hot heavy cream, followed by the butter and a sprinkle of fleur de sel. If the caramel hardens, reheat gently.

In a heatproof bowl, place the finely chopped bittersweet chocolate. Pour the warm salted caramel sauce over the chocolate and let sit for 1-2 minutes, then stir until smooth.

Cover bowl with plastic wrap and chill in the refrigerator for 1-2 hours until firm enough for rolling.

Line a baking sheet with parchment paper. Portion out the chilled ganache and roll into small balls. Chill if too sticky.

Roll each truffle in your desired coatings and ensure they are well covered.

Allow truffles to sit at room temperature for about 15 minutes before serving.