Chocolate + caramel + salt + a bit more chocolate = Heaven.
Previously considered an odd combination but now generally believed to be a match made in heaven, these chocolates not only look fairly professional but taste better than your average Dairy Milk. Admittedly, they aren’t the easiest or quickest things to make, but once you’ve mastered the art of caramel there’s no reason not to give them a go. Armed with my handy assistant, Olivia Parker, we were soon rolling (sorry, I think these puns are getting worse..) these out in no time…
I used this recipe here http://www.taste.com.au/recipes/27623/salted+caramel+and+chocolate+truffles which has a brilliant step by step video.
- 55g caster sugar
- 100ml single cream
- 1 tablespoon 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
- Place the sugar in a medium saucepan over medium-low heat. Stir, until the sugar melts and turns a golden-brown colour. Remove from heat. Add the cream, glucose and salt. It will fizz and clump together but don’t panic. Return to a low heat and cook until the toffee melts and the mixture is smooth.
- Place the combined chocolate in a medium heatproof bowl. Add the caramel mixture and butter and stir with a metal spoon until the chocolate melts and the mixture is smooth. If the caramel doesn’t melt the chocolate straight away, then place the bowl over a simmering pan of water until smooth. Cover with clingfilm and place in the fridge until (took about an hour or so)
- Line an oven tray with baking paper. Roll 1 teaspoon of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture to make 20-30 truffles (depending how big you want them. I made about 25 to fit in mini cupcake cases). Place in the fridge for 30 minutes or until the truffles are firm.
- Place the rest of the dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth.
- Line an oven tray with baking paper. Drop in your truffles one by one into the melted chocolate. Lift out with a fork, gently tapping the edge of the bowl to shake off any excess melted chocolate. Carefully place on the prepared tray. Repeat, with the remaining truffles. Top each truffle with extra sea salt flakes and edible glitter (optional) to decorate.
Directions for use: Give to that irritatingly virtuous person who claims they’ve given up chocolate for January…. guarantee they won’t be able to resist for long (if in doubt, note picture of Liv).