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Chocolate & Caramel Truffles
- Difficulty
Easy
Published 2011
Ingredients
125 g 4 oz 75 g 2½
Method
Melt the chocolate in the microwave or over a bain-marie. Leave to briefly cool. Melt the sugar in the water in a heavy-based pan. Gently swirl the pan in order for the sugar to colour evenly. Remove from the heat when the caramel turns amber. Careful! CARAMEL IS BOILING HOT! Stir in the butter in pats until dissolved. Pour in the cream. This may splatter, so keep your distance. Stir into a smo
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