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Chocolate & Salted Caramel Truffles (aka Chocolate Salty Balls)

I have a dear friend who is lovely, erudite and charming but her mind often works in a similar way to the late Benny Hill’s.

And so she dubbed these lovely Chocolate & Salted Caramel Truffles, ‘Chocolate Salty Balls’ without a moment’s hesitation (a nod to the wonderful Chef from South Park and his rather blue ditty).

I have a weakness for salted caramel anything and have to be careful I don’t just eat the ganache holus bolus. The additional salt on the top may seem like overkill but it adds a zing to the overall mouth buzz.  They make a great Christmas gift.

  

CHOCOLATE & SALTED CARAMEL TRUFFLES  (makes about 30)

 
1/4 cup (55g) caster sugar

100ml pouring (thin) 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. Cook, stirring, for 5-7 minutes or until the sugar melts and turns a golden-brown colour. Remove from heat. Add the cream, glucose and salt. Cook, stirring, over low heat for 1-2 minutes or until the toffee melts and the mixture is smooth.

Place the combined chocolate in a medium heatproof bowl. Add the cream mixture and butter and stir with a metal spoon until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.

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 about  30 truffles*. Place in the fridge for 30 minutes or until the truffles are firm. Place the extra 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. Divide the truffles into 3 batches. Remove 1 batch from the fridge. Use a skewer or fork to dip truffles, one at a time, in the melted chocolate to evenly coat. Gently tap the fork or skewer on the edge of the bowl to shake off any excess melted chocolate. Carefully place on the prepared tray. Repeat, in 2 more batches, with the remaining truffles and melted chocolate. Top each truffle with extra sea salt flakes to decorate. Set aside for 15 minutes to set.

*This is the really messy bit of the whole operation. Warm hands are the enemy. Washing your hands a few times during the process helps and if the weather is warm, give the mixture another spell in the fridge.