I wondered about sharing these photos, I really did. I had to rush them before dashing to the airport, and I risked it, and got up at 6am to make them, because I really wanted to share this recipe with you. It is perfect for Christmas. Stress free and it takes a little care but otherwise, just fine, anyone can make these. Of course life and work intervened, and I was too busy in Germany and too tired at the end of every day to do any decent writing. So, here it is now.
But then the photos, I can’t help but think they look like I dug up some mushrooms and then coated them in fine soil. I can’t worry about this though, isn’t it much better that you get the recipe? And maybe a little reassuring to see that, yeah, you can make truffles, and they might look a little rough, but hey! They are still delicious. There aren’t enough hours in the day and there is plenty of other bothersome things, I shouldn’t worry myself so much about photos of truffles.
Or should I?
Anyway, lets drive on. You must make these. All you need is a little salted caramel from my recent recipe, some cream, some good dark chocolate, and some cocoa, and then we are all set.
Note on the recipe: these keep for about a week, so if making them for gifts, make them as close to when you give them away as possible.
Recipe: Salted Caramel Chocolate Truffles
Makes about 24 (depending on the size)
250g good dark chocolate, chopped into small pieces
175ml single cream (heavy cream if in the US)
75g salted caramel, made using this recipe
100g good cocoa (try and get a pure one – lots of commercial ones have all sorts of stuff in them)
sea salt to sprinkle on top
Heat the cream until it just shivers (or wobbles). It is really important that you don’t boil it, as this affects the taste. Add the chocolate off the heat (it might burn otherwise) and stir through until completely dissolved. If it doesn’t all dissolve, place the chocolate and cream mixture over a pot of boiling water, ensuring that the container that the chocolate and cream is in doesn’t touch it.
When full dissolved stir through the caramel. Allow to cool covered in the fridge until solid.
Place the cocoa in a bowl and using two teaspoons, scoop teaspoon size amounts of the salted caramel chocolate ganache and shape roughly with a spoon. Roll in the cocoa, and then remove to the side. Sprinkle with a small bit of sea salt.
Ready to eat, or to pack. Enjoy!