I was inspired to make these truffles from a celebrity post on Instagram. I love salted caramel, so how hard would it be to make these little morsels?
This recipe is from the Chelsea sugar website, so like a diligent child, I followed instructions very carefully.
One part of the recipe distracted me, and I thought I wasn’t doing things quite right. The tricky part was caramelizing the sugar. I was all ready to give up, when on my fourth attempt, I thought I would just throw in the cream, and voila it worked. The end result was so worth it. These little morsels were gobbled up by friends and family within 24 hours.
Be warned, these are highly addictive. I hope to make a few more batches and give them to some lucky people. I just hope I can smuggle them out of the house before the family gets hold of them.
I like using Whittakers chocolate where possible.
The recipe makes approximately 12 truffles.
SALTED CARAMEL TRUFFLES
1/2 cup sugar
2 tbsp water
1/2 cup cream
200 g milk chocolate, broken into pieces
1 tsp vanilla extract
1 tsp sea-salt flakes
200 g dark chocolate, roughly chopped
- Place the sugar and water in a small saucepan over a medium heat
- Cook stirring until the mixture comes to the boil
- Increase the heat, but do not stir the mixture again
- Cook on a medium-high heat for 8-10 minutes until the mixture is an amber colour
- Add the cream, and shake the pan
- Stir until combined and remove from the heat
- Let the bubbles subside and add the chocolate, half tsp sea-salt and the vanilla extract
- Stir until the chocolate has melted
- Transfer to a medium bowl and refrigerate for an hour or overnight
- Line an oven tray with baking paper
- Roll mixture into desired size balls using your hands
- Refrigerate for an hour
- Place a heatproof bowl over a saucepan of simmering water.
- Place the chopped up chocolate in the bowl, and stir until the chocolate is melted and smooth.
- Take the bowl off the heat and dip the truffle balls into the chocolate to coat
- Return to prepared tray, and sprinkle with sea-salt.
- Set aside for 15 minutes or until chocolate has set.
- Refrigerate until ready to eat