Tuesday, 15 July 2014

Salted Caramel Truffles

If you haven't jumped on the Salted Caramel bandwagon yet, I have the perfect opportunity for you. Don't feel intimidated by the buzz around this flavour profile, all it is, is a whole lot'a sugar, a little cream and most importantly, salt. These beauties are easier than the name suggests.

I have tried both with a combination of milk and dark chocolate, as well as with pure 70% cocoa. More than likely I will continue with a combination of milk and dark, unless I'm craving a deep, dark indulgence in which case the 70% takes the cake. You can coat them in cocoa, icing sugar or melted chocolate, whatever takes your fancy. Feel free to experiment with new coatings and toppings.
Wouldn't these make the sweetest party favours, boxed in recycled paper and wrapped in twine. Homemade is always so much more special than bought.

Here, is the treasured recipe:

  • 150g dark chocolate (70% cocoa solids) I use Lindt
  • 150g milk chocolate
  • 300g caster sugar
  • 300ml double cream
  • 1/2 tsp vanilla extract
  • 20g light brown sugar
  • 20g unsalted butter
  • 1/2 tsp flaked sea salt
  • cocoa powder for coating
  1. Put the chocolate (chopped) in a medium heatproof bowl and set aside. 
  2. Place the caster sugar in a medium pan over medium heat and leave until the sugar begins to dissolve and caramelise around the edges. Using a silicone spatula, drag the unsolved sugar towards the muddle to help is dissolve evenly.Once the sugar is completely dissolved and has turned a golden brown colour, pour in half the cream, all of the vanilla and light brown sugar. Be careful as it will bubble up wildly, go slowly! Remove from heat.
  3. Once the bubbling has subsided, add the remaining cream. Stir to combine. If the caramel is lumpy, return to low heat and allow sugar to dissolve. To avoid a lumpy caramel, make sure the brown sugar is lump free before adding it to the mix. 
  4. Once you have a lump-free caramel, add the butter and sea salt stirring gently to combine. 
  5. Pour the hot caramel over the chocolate, leave it for a few minutes and  then gently stir to combine. Chill until firm enough to shape into balls. 
  6. To make the truffles, have a small bowl of cocoa prepared for coating and a baking tray lined with parchment paper. Take large teaspoons of the chocolate mixture and roll into balls. Roll the formed ball immediately in the cocoa powder and place on the baking tray. Repeat until you have finished the mixture. Sprinkle over a little extra salt or a little icing sugar to complete. Chill in the fridge until needed. 
A little word of warning: These are extremely addictive, handle with care.