Salted Caramel Truffles
8 Ounces of Dark Chocolate chips
1/3 cup sugar
2 Tablespoons water
2/3 cup coconut cream
1/2 teaspoon of fleur de sel or other fancy salt, I used Maldon salt flakes
Lots of cocoa
Melt chocolate in double boiler. Remove chocolate and set aside.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add coconut cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and salt into melted chocolate. Chill until truffle filling is firm, about 30 minutes-an hour. I noticed that if I let them chill for too long that it become too hard and too tricky to roll it into balls.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover. and chill.
The recipe then asked to dip in more melted chocolate but I think they were perfect just like that.These were amazing, so rich and addicitive. Although next time I will double the salted caramelas the salted caramel flavour wasn't strong enough. I will certainly be experimenting these further.
We went to see Dean Wareham playing Galaxie 500 last week, Galaxie 500 is Toby's fave band and these were a perfect snack to have prior to the show.
I had to sample a few to get an inside shot which wasn't blurry, ohh the things I do for you dear readers!