Salted caramel truffles

Salted caramel truffles

By
From
Treats
Makes
40
Photographer
Danielle Wood

This recipe uses the deliciously dark and buttery salted caramel sauce. The result is a satisfyingly squidgy truffle, which is dipped in chocolate to maintain its shape.

Truffles

Ingredients

Quantity Ingredient
240ml Salted caramel sauce
200g dark chocolate, finely chopped
50g cocoa powder

Chocolate coating

Quantity Ingredient
160g dark chocolate, finely chopped
sea salt or gold lustre dust, to decorate

Method

  1. Heat the salted caramel in a small saucepan over a medium heat until it is bubbling. Place the chopped chocolate in a clean bowl and pour the caramel over the chocolate, gently whisking until the mixture is smooth and all of the chocolate has melted. Set the chocolate mixture aside to cool and chill for at least 1 hour, or until it’s firm enough to roll it into balls.
  2. Once your chocolate mixture is firm, place the cocoa in a shallow bowl. Coat your fingers in the cocoa, and then scoop out around 10 g of the truffle mixture at a time and roll it into balls. Roll each ball in the cocoa until it is coated. Once you have coated all of the truffles, chill them in the fridge for 15 minutes.
  3. To prepare your chocolate coating, first line a baking tray with baking paper. Heat the chocolate in a glass bowl over a pan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir until the chocolate is completely melted.
  4. Allow the chocolate to cool a little, then, using a toothpick, dip the truffles into it one at a time. Shake off the excess chocolate, set the truffles on the tray and decorate with the sea salt or gold lustre dust before they dry. Store your truffles in an airtight container in the fridge until you’re ready to give or eat them.
Tags:
Treats
April
Carter
gift
handmade
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