Festive Salted Caramel & Chocolate Truffles
Ingredients
4 Salted Caramel & Dark Chocolate Cookies, cooked according to packet instructions
80 g Salcombe Dairy Milk Chocolate with Caramel & Sea Salt, chopped
4 tbsp double cream
15 g butter
2 tbsp Chocolate Spread
3 tbsp M&S Salted Caramel Chocolate Spread
To Decorate
125 g Salcombe Dairy Dark Chocolate, chopped (see tip)
Cocoa powder, optional
Gold sugar sprinkles
Edible gold shimmer spray
Looking for a special homemade treat this Christmas? Try these delicious Salted Caramel Chocolate Truffles using the exquisite Milk Chocolate with Caramel & Sea Salt from Salcombe Dairy and our irresistible Salted Caramel & Dark Chocolate Cookies. Perfect for treating yourself - or giving as a gift to friends and family.
Method
In a processor blitz the Salted Caramel & Dark Chocolate Cookies to make fine crumbs. Tip into a bowl and set aside.
Bring a pan of water to barely a simmer. Put the chopped chocolate, cream, butter and spreads into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate mix, stirring often until you have a smooth, melted mix. Remove the bowl from the heat.
Add to the blitzed cookie crumbs and mix well to combine.
Cover with cling film and chill for 2 hours or until firm enough to shape.
Using a teaspoon, scoop out balls of the chocolate mix and, working quickly, shape into around 18 medium-sized balls – try not to handle too much as the heat will melt the chocolate. Transfer onto a baking sheet lined with greaseproof paper and chill for 30 minutes.
Meanwhile, bring a pan of water to barely a simmer. Put the chopped chocolate – for the coating – into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate, stirring often. Remove the bowl from the heat.
Remove the truffles from the fridge and coat with the melted chocolate. Sprinkle with edible gold sugar sprinkles (if wished) and leave to set. Alternatively, leave the chocolate to set before spraying with edible gold shimmer spray. You can alternate and simply roll some truffles in sieved cocoa powder (instead of coating in chocolate).
Cook’s Tip
The exact amount of chocolate for coating will depend on the size, and number, of truffles – and how many you choose to coat in cocoa powder instead. It is worth buying a spare bar just in case.
