Salted Caramel Truffles

Name: Salted Caramel Truffles
Yield: Makes approximately 60 truffles
Ingredients: 20 g cocoa butter (for stockists), chopped; 100 ml whipping cream; 280 g Valrhona Caramelia chocolate (stockists), broken into pieces; 45 g softened unsalted butter, diced; Lots of cocoa powder, to finish; 40 g liquid glucose or honey; 500 g good quality milk or dark chocolate, tempered, for chablon and dipping; A pinch of Fleur de Sel salt (we use Halen Môn from Anglesey)

Preparation info

Makes approximately
60
truffles

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

Sea salt milk chocolate is one of Rococo’s signature Artisan bars, and we have built on the collection by introducing this truffle. It is extremely popular, and this is the sought-after recipe. Stir a little freshly ground black pepper into the finished ganache if you are feeling adventurous; it works well.

Ingredients

280 g Valrhona Caramelia chocolate (stockists), broken into pieces
20 g cocoa butter (for stockists), c

Chocolate
Vegetarian
Gluten-free

Method

Make a chablon base with the tempered chocolate, and place the frame on top of the chablon before it sets.

Melt the Caramelia chocolate and cocoa butter in a bowl over a bain-marie, and set it aside.

Place the cream, salt and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Stir about a third of the h