Salted Caramel Truffles.
Chocolate with salted caramel centres...
I actually think I have died and gone to food porn heaven. What could possibly be better?
Sweet, chocolatey and offset with a subtle saltiness, these Salted Caramel Chocolate Truffles are probably one of the greatest things I have ever made. In fact, they may well be the greatest.
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| Bowls kindly gifted by Izzys Attic |
As you probably know by now, salted caramel is one of my favourite things in the world. I like to smother ice cream in it and drown my brownies or blondies in it (check out my recipe for Salted Caramel and Dark Chocolate Chip Blondies here), and I basically like to eat it on its own, spoon in hand and messy grin on my face.
With that in mind, I honestly have no idea why it took me so long to come up with a recipe for Salted Caramel Truffles, but I am so glad I did! I think hubby was too. He was a very happy bunny indeed.
I topped my truffles with a sprinkling of popping candy for a twist, but top however you want - leave plain, sprinkle with sea salt, or roll in icing sugar or cocoa.
Anyway, whatever way you try them, enjoy them. They won't be round for long...
Sam x
P.S You may also like my recipe for Oreo Truffles and Peanut Butter Truffles. They're easy peasy to make and absolutely scrumptious.
SALTED CARAMEL CHOCOLATE TRUFFLES
Ingredients:
60g caster sugar125ml single cream
1 1/4 tbsp liquid glucose
1/4 tsp (or more, depending on taste) salt
125g milk chocolate, chopped
75g dark chocolate, chopped
20g butter
200g dark chocolate, to coat
Popping candy / icing sugar / cocoa / sea salt to decorate (optional)
Method:
1) Tip the caster sugar into a medium saucepan and heat over a medium-low heat. Stir until the sugar melts (don't worry, it takes a while, I promise it will turn!) and turns golden brown.
2) Pour in the cream, then add the glucose and salt - stir very quickly and cook over a low heat, constantly stirring until the toffee melts and the mixture is smooth.
3) Next, place the dark and milk chocolate (leaving the 200g of dark chocolate to coat) in a bowl with the butter, then pour in the toffee mixture. Stir with a metal spoon until the chocolate melts, then cover and refrigerate until firm.
3) Next, place the dark and milk chocolate (leaving the 200g of dark chocolate to coat) in a bowl with the butter, then pour in the toffee mixture. Stir with a metal spoon until the chocolate melts, then cover and refrigerate until firm.
4) Once the salted caramel chocolate has set, line a baking tray with paper. Take 1.5 tsp of chocolate mixture and roll it into a truffle-shaped ball, then lie on the tray. Repeat (I made about 25 truffles, allowing for myself to eat some - OK, a lot! - of the mix). Place back in the fridge and allow to set.
5) Now the truffles are set, melt the dark chocolate coating in the microwave in 30 second blasts. Dip the truffles into the dark chocolate, then roll in your chosen topping. Then place back on the tray to set...leave, then devour!
