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Salted caramel and chocolate truffles
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulgent chocolate truffles with a hint of salted caramel - the ultimate Christmas treat!
Ingredients:
  • 55g caster sugar
  • 100ml thin cream
  • 25.00 gm liquid glucose
  • Small pinch of sea salt flakes
  • 120g good-quality milk chocolate, finely chopped
  • 75g good-quality dark chocolate, finely chopped
  • 20g butter, chopped
  • 200g good-quality dark chocolate, extra
  • Sea salt flakes, extra, to decorate
Instructions:
  • In a medium saucepan over medium-low heat, melt the sugar until it turns golden-brown. Remove from heat and stir in the cream, glucose, and salt until the toffee melts and the mixture is smooth over low heat for 1-2 minutes.
  • Combine the chocolate in a medium heatproof bowl. Stir in the cream mixture and butter until the chocolate is melted and the mixture is smooth. Cover with plastic wrap and chill in the fridge for 2 hours until firm.
  • Prepare a baking tray with parchment paper. Shape 1 teaspoon of chocolate mixture into a ball and place it on the tray. Continue making balls with the rest of the chocolate mixture to yield 40 truffles. Chill in the fridge for 30 minutes until firm.
  • Melt the extra dark chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon for 5 minutes until smooth.
  • Prepare a baking tray with lined baking paper. Remove one batch of truffles from the fridge. Dip each truffle into the melted chocolate using a fork or truffle dipper, making sure they are evenly coated. Gently tap the fork or dipper to remove any excess chocolate and place the truffles on the tray. Repeat the process with the remaining batches. Finish by topping each truffle with sea salt flakes and allow them to set for 15 minutes.

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