Sometimes in growing up we lose some of what makes occasions special. I was recently talking to a mother with adult children about the impending Mothering Sunday, and she admitted that what she had really enjoyed was the homemade gifts she had been gleefully given by her children when they were small.
Over the years of growing up, misshapen baked goods and pieces of craft paper covered in glue and stickers have been replaced with mass produced cards and imported flowers. Whilst these gifts are lovely in their own right, this year I will be returning to the sticky messy gifts of my youth. Instead of peppermint creams and various items dipped in melted chocolate I will be making these delicious salted caramel truffles instead.
These simple truffles are simple and fun to make, if not more than slightly messy. The majority of the work goes into caramelising the sugar. I have found in the past that the heat retained in the bottom of the pan can burn the sugar even when you’ve removed the pan from the heat. To combat that I would recommend removing the pan from the heat before the sugar is dark golden brown and letting the residual heat finish it. I’ve kept these ones simple rolling them only in cocoa powder, but chopped nuts, powdered sugar or melted chocolate would also make for beautiful coatings.
Salted Caramel Truffles
Makes approx 40 |adapted from Love Baking Magazine
300g dark chocolate (about 70% cocoa) chopped
300g caster sugar
300ml double cream
½ tsp vanilla extract
20g light brown sugar
20g unsalted butter
½ tsp flaked sea salt
cocoa powder for dusting
Put the chocolate in a medium heatproof bowl and set aside.
Put the caster sugar in a medium pan over a medium heat and leave until the sugar begins to dissolve and caramalise around the edges.
Using a silicone spatula drag the dissolved sugar towards the middle to help it dissolve evenly over the heat.
Once the sugar has fully dissolved and has turned a dark golden brown colour, pour in half the cream, and all the vanilla and light brown sugar – it will bubble up furiously, so be careful and go slowly.
One the bubbling has subsided add the remaining cream.
If the caramel is lumpy place it over a low heat and allow to melt. Once you have a smooth caramel add the butter and sea salt and stir gently to combine the ingredients.
Pour the hot caramel over the chocolate and gently stir to combine. Chill until firm enough to form into balls.
To make the truffles have a small bowl of cocoa ready and a baking tray lined with baking parchment. Take a large teaspoon of the mixture and roll it into a ball, then roll in cocoa and place on the baking tray.
Chill the truffles then serve.
Previously posted on BAKE
- Dark Chocolate Chip and Dried Cranberry Shortbread Hearts Recipe by Jenny @ BAKE
- Goats Cheese and Cranberry Mac and Cheese Cups Recipe by Jenny @ Bake
- Simple Vanilla Madeleines Recipe by Jenny @ Bake