Merry Christmas everyone! This is my last post of the year (I’m feeling a little frazzled so I’m going to take the rest of the season off) so I’ve got something special for you.
The lovely people over at Love Baking magazine sent me over a copy of their latest issue, which not only comes packed with amazing recipes, but has a beautiful nutcracker cake stand and cupcake toppers as this month’s free gift.
One thing I have been dying to make this year is chocolate truffles, after coming back from Belgium sadly lacking in sweet treats (albeit with a huge amount of cheese). I was immediately drawn to this recipe above all others, although it was a tough choice.
If you’re looking for a special homemade gift this Christmas this recipe is for you. The truffles are velvety and luxurious, and will have people coming back for third and fourth helpings, if my boyfriend’s actions are anything to go by anyway.
A side-note in the magazine suggests adding a splash of booze to make these a little naughtier, which of course I couldn’t resist. They recommend Grand Marnier or Irish liqueur, I went for Vladivar’s Raspberry and Vanilla vodka which added a delicious fruity hint to these little balls of heaven.
To buy the magazine click here.
Salted Caramel Truffles
makes around 40 (we ate quite a few along the way so we can’t be sure!)
300g dark chocolate (about 70% cocoa) chopped
300g caster sugar
300ml double cream
½ tsp vanilla extract
20g light brown sugar
20g unsalted butter
½ tsp flaked seasalt
cocoa powder for dusting
Put the chocolate in a medium heatproof bowl and set aside.
Put the caster sugar in a medium pan over a medium heat and leave until the sugar begins to dissolve and caramalise around the edges.
Using a silicone spatula drag the dissolved sugar towards the middle to help it dissolve evenly over the heat.
Once the sugar has fully dissolved and has turned a dark golden brown colour, pour in half the cream, and all the vanilla and light brown sugar – it will bubble up furiously, so be careful and go slowly.
One the bubbling has subsided add the remaining cream.
If the caramel is lumpy place it over a low heat and allow to melt. Once you have a smooth caramel add the butter and seasalt and stir gently to combine the ingredients.
Pour the hot caramel over the chocolate and gently stir to combine. Chill until firm enough to form into balls.
To make the truffles have a small bowl of cocoa ready and a baking tray lined with baking parchment. Take a large teaspoon of the mixture and roll it into a ball, then roll in cocoa and place on the baking tray.
Chill the truffles then serve.
I was provided with a copy of the magazine for free but I was not paid for this post and all my views are my own.