Mum asked my niece what she wanted for her birthday and the reply was chocolate. Mum normally gives her nice chocoalte like godiva or equivalent. This year, I offered to make truffles. I made two types: mint choc and salted caramel.
The mint choc used 70% mint chocolate as base, and the usual add cream and butter method. The end result was a very subtle, almost non-existent mint flavour. If I had more time I’d infuse mint leaves in sugar syrup or find mint flavouring.
The salted caramel truffle came from an Edd Kimber recipe. In case people are not aware who is Edd Kimber, he was the winner of the first Great British Bake-off. I used 1/3rd of his recipe, to get about 20 truffles.
100g 70% chocolate
100g caster sugar
7g light brown sugar — probably not needed
100ml double or whipping cream
- break the chocolate into a large bowl, set aside
- in a heavy saucepan, slowly melt the white sugar, gently moving the pan until all the sugar has melted
- add half the cream and the recipe says brown sugar but I don’t think it’s needed
- the mixture will bubble madly, remove from heat if it gets too violent
- when the bubbling has subsided, add the rest of the cream, butter and salt
- pour over chocolate and stir until all chocolate has melted and the mixture is smooth and glossy
- cover and set overnight. Roll into balls with hands, coat with cocoa powder (or icing sugar or chocolate shell), decorate with a crystal of rock salt
Very nice. I added more salt, it contrasted well with the sweetness of the caramel.