Salty caramel truffles
Homemade truffles are addictively wonderful. A pinch of flake salt makes the rich-flavoured caramel chocolate irresistible.
20 pieces | Preparation time 20 minutes + setting time 2 hours
Ingredients
100 g dark chocolate
100 g milk chocolate
1 dl (½ carton) caramel sauce
¼ tsp flake salt
For icing
2 tbsp cocoa powder
a pinch of flake salt
Grind the chocolate and place it in a bowl. Heat the caramel to boiling point.
Pour the hot caramel over the chocolate and let set for a few minutes to melt the chocolate. Stir the paste until it is smooth and shiny. Crush the salt between your fingers and mix it in with the paste.
Cover the bowl with plastic wrap and let the paste set in the refrigerator for at least 2 hours or overnight until it is firm enough to roll around.
Shape small balls from the truffle paste with a spoon and your hands. Finally, toss the truffles in cocoa powder. If the paste is too sticky to roll, wear disposable gloves or put your hands in cold water and dry them. Place the truffles on a serving platter and finalise with a pinch of flake salt.
Tip: Ready-made truffles can be stored in an airtight container in the refrigerator for about 2 weeks and in the freezer for 3 months.
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