This recipe for dark chocolate and salted caramel truffles is adapted from the Larousse du Chocolat (Pierre Herme).
Makes about 80 truffles
Ingredients:
- 480 g of dark cooking chocolate (55 % cocoa minimum)
- 260 mL of thickened cream (or plain cream, i.e. you don’t want the ones with the gelatin in them)
- For the caramel: 190 g of caster sugar and 40 g of salted butter
- Dutch cocoa for dusting
Method:
- Cut the chocolate in small pieces with a large knife (not required if using drops or small pellets)and place in a large bowl.
- In a thick bottom saucepan, heat up the sugar with 1 tablespoon of water. Â When the sugar starts to melt (and anytime through the caramel making process), do not stir with a spoon, whisk or any tool. Shake the saucepan if you want to distribute the colouring process.
- In the meanwhile, bring the cream to the boil (stop it at the first sign of boiling).
- When the caramel has reached a dark and rich colour, add the butter. Â From now on you can use a whisk or wooden spoon. Be very careful of splashing, caramel can burn a lot. Add the cream, mix for a minute of so.
- Pour over the chocolate and mix until you obtain a smooth ganache.
- Transfer in a container (rectangular take away boxes are pretty good for that) over a thickness of 1.5 cm.  You may need 2 boxes.
- Close the box and refrigerate for 3-4 hours or until firm.
- Turn the box and unmold over a chopping board. Â Cut strips 1.5 cm apart, then in the other direction.
- Roll each cube in a ball using your fingers and palms of your hands
- Roll in dutch cocoa. Store in an airtight container in the fridge until serving. The truffles can stay at room temperature or a few hours.
