Name: Sea-salted caramel truffles
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: serving
Cuisine: Boil
Ingredients: 125 g milk chocolate finely chopped; 125 g dark chocolate finely chopped; 50 g castor sugar; 125 ml cream double thick; 50 g muscovado sugar light; 25 g butter unsalted; 5 ml vanilla extract or paste; sea salt pinch; 200 g dark chocolate chopped; 100 g cocoa powder

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Ingredients (10)

125 g	milk chocolate — finely chopped
125 g	dark chocolate — finely chopped
50 g	castor sugar
125 ml	cream — double thick
50 g	muscovado sugar — light
25 g	butter — unsalted
5 ml	vanilla — extract or paste
	sea salt — pinch

TO COAT:

200 g	dark chocolate — chopped
100 g	cocoa powder

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Method:

Line an 18cm square tin with clingfilm or baking paper.
Tip the milk and dark chocolate into a medium-sized mixing bowl and set aside.
Place the castor sugar in a small saucepan and add 10-15ml water. Set over a low-medium heat to dissolve the sugar without stirring. Bring to the boil and continue to cook the syrup until it becomes an amber-coloured caramel. This will take no time at all due to the small quantity.

Slide the pan off the heat, add the double cream, muscovado sugar, butter and vanilla extract or paste. Return to a low heat to re-melt the caramel should it have hardened. Stir until smooth and bring to the boil.

Pour the hot caramel cream on to the chopped chocolate, add the salt, stir briefly, then leave to melt for 2-3 minutes.

Beat the ganache until smooth and pour into the prepared tin and spread level with an offset palette knife. Leave to cool, then cover and chill until firm for at least three hours.
To coat melt the chocolate in a heatproof bowl placed over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
Stir until smooth, remove from the heat and cool slightly. Tip the cocoa into a small roasting tin or onto a large dinner plate.

Remove the ganache from the tin, peel off the clingfilm or paper and, using a hot kitchen knife, cut the ganache into bite-sized rectangular truffles.
Drop two or three at a time into the melted chocolate and turn to cover on all sides. Using a fork, lift the truffles from the melted chocolate, tapping the fork on the side of the bowl to allow any excess to drip back into the bowl. Immediately drop the truffles into the cocoa, turn to coat on all sides and leave to set for 4-5 minutes. Shake any excess cocoa off the truffles before serving or packaging them.

Store
Keep the truffles for up to one week in the fridge in an airtight container between layers of baking parchment. Bring the truffle to room temperature to serve.

Makes about 30–40.

Taken from Sweet Things by Annie Riggs Published by Kyle Books Distributed by Jacana Media

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