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This recipe is classed as easy

Rating 3.34 / 5 (122 votes)

Prep time:
5 min, plus chilling time
Cook time:
20 min
Serves:
Makes 35

Edd Kimber’s salted caramel and chocolate truffles are easy to prepare and make a thoughtful foodie gift

Method

1. Put the chocolate in a medium heatproof bowl and set aside. Put 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 silicon spatula, drag the dissolved sugar towards the middle to help it dissolve evenly.

2. Once the sugar is fully dissolved and has turned a dark golden brown colour, pour in half the cream, all the vanilla and light brown sugar - it will bubble up furiously, so be careful and go slowly. Once the bubbling has subsided, add the remaining cream. If the caramel is lumpy, put over low heat and allow to melt. Once you have a smooth caramel, add the butter and sea salt. Stir gently to combine.

3. Pour the hot caramel over the chocolate and stir gently to combine. Chill until firm enough to form into balls.

4. To make the truffles, have a small bowl of cocoa powder ready and a baking tray lined with baking parchment. Take large teaspoons of the ganache mixture and roll into balls, then roll in the cocoa powder and set on the baking tray. Chill the truffles until needed.



Ingredients

  • 300 g dark chocolate, about 70 per cent cocoa solids, finely chopped
  • 300 g caster sugar
  • 300 ml double cream
  • ½ tsp vanilla extract
  • 20 g light soft brown sugar
  • 20 g unsalted butter
  • ½ tsp flaked sea salt
  • cocoa powder, for dusting

Tips and suggestions

If the ganache splits when you add the caramel, use a hand blender to bring it back together

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Latest Comment

 

I made these as an edible gift and they went down extremely well! So smooth and creamy. Make sure not to leave the mixture chilling for too long as it can be very hard to spoon into balls. Be prepared to have seriously chocolatey hands when rolling the truffles, but extremely satisfied recipients.

SarahGoodFood SarahGoodFood  Posted 07 Jan 2014 3:05 PM
 

Hi Ambereen, thanks for your comment. The truffles should be kept in the fridge and will be at their best for a few days to a week. They should still be fine to eat for up to two weeks, but make sure the dairy ingredients you use in the recipe are well within use by date. There may be issues with chocolate ‘blooming’ (white coating appearing on the surface) if kept for this amount of time in the fridge. However if you do see any bloom it won’t affect the taste, just the appearance. Do let us know how you get on making them!

SarahGoodFood SarahGoodFood  Posted 19 Nov 2013 11:46 AM
 

How long can these be made in advance and how should they be stored? Thank you

AmberQ55541 AmberQ55541  Posted 18 Nov 2013 6:52 AM
 

Made these truffles for Valentines day for my hubby - they went down a treat! Thank you for the recipe x x

JohannaS78307 JohannaS78307 Posted 15 Feb 2013 8:56 PM
 

Hi Emma, thanks for your comment - for this recipe, you'll need half a teaspoon of flaked sea salt.

Anna -Good Food Anna -Good Food Posted 06 Feb 2013 11:32 AM
 

Hi, 1/2 a what of sea salt?

Thanks!

Emma

emmaP33645 emmaP33645 Posted 23 Dec 2012 2:15 PM
 

Hi FransC, thanks for your comment - you don't bake these truffles, you just pop the mixture in the fridge until it's firm enough to shape into balls then roll them before chilling again - you can use plates instead of a baking tray.

Hope you enjoy them!

Anna

Anna -Good Food Anna -Good Food Posted 17 Dec 2012 9:44 AM
 

Lovely although I would add a little more salt next time.

AndreaS20924 AndreaS20924 Posted 13 Dec 2012 4:59 PM
 

I'm not sure from the directions whether I should bake the truffles or not and, if so, for how long

FransC41413 FransC41413 Posted 13 Dec 2012 1:01 PM