Salted Caramel Chocolate Truffles
These are one of my favourite chocolate truffles, the combination of the crunch and the creamy, the salty and the sweet is just so moreish. These aren't the gooey caramels, but we have used the caramel to create a chocolate ganache for the centre of our chocolate truffles.
Heavy Bottomed Saucepan
1 - Put the sugar in a thick bottomed saucepan with 75ml of water. Note: we use water at this stage to help with the melting phase. When we boil the sugar, the water will evaporate as it gets hotter. We will be taking the sugar to a high temperature, by which point all the water will be gone, it is up to you if you choose to work with water in or not. Stir the mixture to dissolve the sugar in the water as it heats up; once the mixture is boiling we do not want to stir too much more as the presence of metal or sugar crystals can cause crystallization of the mixture, instead you must keep a pastry brush in some cold water and gently brush the sides of the pan down to ensure there are no stray crystals. Boil until the mixture reaches 170°C or ‘caramel’ on the sugar thermometer, you will see the sugar changing colour and smell the odour of the caramelisation.
If we were making Butterscotch we would have stirred in butter when the sugar reaches 132° C a little at a time, this would have given a rich depth to the caramelized sugar, you can then pour onto a lightly greased tray to set, because so much of the water has been removed the end result of the butterscotch would be brittle. For our salted caramel truffles we essentially make a toffee that would be much more gooey and then combine this with chocolate so to do that we need to add something creamy.
2 – Once the sugar has reached the caramel stage pour in the double cream.
Note: The cold cream will cause the sugar to seize, you will need to warm the mixture continually so that in heating the cream the caramelized sugar will melt back into the cream.
Liquid glucose can be added to the cream mixture as it helps to prevent random crystallisation of the sugars; we also use it to extend he shelf life of products as the glucose binds up all the water molecules and prevents them going off. Crystallisation happens when sugars react with water or air or other sugar to form a solid, stable structure, sometimes when working with sugar we want this to happen, but at the right time; by using liquid glucose, we can control when this happens a bit more. When we boil the sugar to a high temperature the molecules in the sugar separates and some glucose is generated, but not enough to prevent random crystallizing.
3 - Once you have made the caramel/toffee sauce we use these to make our salted caramel chocolate truffles by combining it with milk chocolate to create a ganache. Once the caramelized sugar is completely melted into the cream pour the mixture directly over the 300g of milk chocolate, push all the chocolate underneath the hot cream and add the butter on top.
4 – Allow the chocolate and cream to sit there for about 5 minutes so the heat from the caramelized cream mixture can melt all of the chocolate and then stir thoroughly. Once completely mixed we add a generous pinch of salt. The salt, sugar, butter and creaminess create an irresistible combination, especially when combined with chocolate.
5 – The salted caramel ganache can then be used to pipe chocolate truffles individually, allowed to set before gently rolling into a ball to coat in chocolate, or fill moulded chocolate shapes or to pour onto a biscuit base to make a caramel chocolate truffle torte as we do at the Cocoa House.
To dip your chocolate truffles to finish you will need to have beautifully tempered chocolate. See our Tempering Instructions for further information.
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