Salted Caramel Chocolate Truffles
Salted Caramel Chocolate Truffles
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.
Salted Caramel
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.
Salted Caramel Chocolate Truffles
Recipe: Salted Caramel Chocolate Truffles
Makes about 24 (depending on the size)
Ingredients
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
Method
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!
Comments
“they look like I dug up some mushrooms and then coated them in fine soil”…it’s exactly why they are called truffles though!!! ;-)
salted caramel sounds a lot like christmas…and here I am browsing for ideas to put into Grannie’s Xmas hamper…mmm but will I make them last till then?…thanks for sharing!
Haha! I know, I know, but they generally don’t look quite like real truffles. I like them rustic and real though :) They last approx a week (fresh cream, you see).
YUM! I can’t wait to make these (and subsequently run to the gym to burn them off)
Back on the truffle’s again , a simple mix of willies 100%, honey, cream, butter a slug of J.D. I think they are better gnarly than rolled out. Next time I do your amazing bacon ones again.
I watched Paul Young rolling truffles on T.V. good advice only moving one hand, not using the middle of the hand.
Nice post.
Happy Solstice
These look great. I love the idea of using salted caramel rather than liqueur – great for kids, and you can even roll them in something like hundreds and thousands or edible glitter to give them a bit of a party feel.
Salted caramel makes everything better :)