How to make chocolate salted caramel truffles

A rich, dense, fudgy truffle with just a hint of caramel and a slightly salty after taste. These are the best kept frozen and can be eaten straight from the freezer so they're always on hand for a hit of chocolate.

Ingredients (makes 1 large bag)

500g chocolate (70% cocoa solids)

250g double cream

50g homemade caramel sauce*

2 large pinches of Fleur de Sel

2 heaped tablespoons cocoa powder

Method

Break up the chocolate and pulse in a food processor until very fine, tip into a large bowl.

Heat the cream until hot but not boiling. Add the cream to the bowl and stir until the chocolate has melted completely. If the cream is too hot the chocolate will split, if that happens add a couple of tablespoons of cold cream and whisk in.

Stir in the caramel sauce and 1 pinch of Fleur de Sel.

Pour into a tin lined with cling film, sprinkle over the remaining Fleur de Sel and leave to cool.

When cool, cover with more cling film and put in the freezer until set – a couple of hours or overnight if possible.

Put the cocoa powder into a large resealable bag and fold down the edges, this will make it easier to get the truffles in.

Take the truffle mixture out of the freezer, remove the top layer of cling film and turn out onto a chopping board sprinkled with cocoa powder. Carefully remove the cling film to ensure you don’t leave any bits embedded in the truffle.

With a sharp knife cut into squares and put into the prepared bag. Seal and shake to coat the truffles with the cocoa powder. Remove from the bag and put into a sealable box in the freezer. Any remaining cocoa powder cannot be kept so why not make yourself a cup of hot chocolate to have with a few truffles for a little chocolate overload!

These are best kept frozen and can be eaten straight from the freezer.

* To make you own caramel sauce

Ingredients

135g hard caramel sweets (I used Werther’s)

135ml double cream

Method

Put the caramel sweets into a heavy duty blender or spice mill and process to turn them into a rough powder.

In a medium saucepan, heat the double cream on a low heat until it just starts to bubble – don’t let it boil. Turn off the heat, tip in the crushed caramel sweets and stir until they have dissolved completely. Sauce done - that’s how easy it is!

This recipe makes more than you will need for the Chocolate Salted Caramel Truffles but will keep in a sealed jar in the fridge for weeks and can be used hot or cold over ice cream or other desserts.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration