Personally, we think the title says it all. Salted caramel? Check. Chocolate? Check. Both combined in an oozy, rich, sugary mess. Check, check, check.
If you can find any reason to resist making, and subsequently eating, these little sweet beauties, you’re simply not who we thought you were. Follow Amy Cowley’s simple recipe and we’ll see you on the salty, sweet dark side.
For the chocolate
¾ cup semisweet chocolate chunks
4 tbsp butter
½ tsp vanilla extract
For the caramel
½ cup sugar
2 tbsp water
¼ cup double cream
A large pinch of good sea salt
Heat sugar, salt and water on medium low heat until it reaches a golden colour. Whatever you do, don’t stir it. Just gradually swirl the pan from time to time.
Once golden, take the sugar off the heat and pour in the heavy cream. (Note that this is going to bubble hard so be careful as you do this!).
Combine everything well so that the sugar is dissolved and then leave to cool to a more manageable temperature. You don’t want it to cool completely or the caramel will set and be too difficult to work with.
Take a piping bag (you can also use a standard freezer bag – just snip the edge of the bag at the bottom) and pour the caramel into it, making sure you can squeeze the caramel through the hole.
Melt the chocolate and butter together in a double boiler (truth be told, you can also do this in a microwave, but just be sure to watch the chocolate doesn’t burn).
Once melted, stir in the vanilla until the chocolate is smooth and shiny.
Chill a chocolate mould of your choosing in the in the freezer for about 15 minutes.
Pour the chocolate into the chilled mould and tap it a few times to get rid of air bubbles. You will be left with chocolate – keep this for later!
Scrape off the excess chocolate from the top of the mould and put it back in the freezer for about 5 minutes, just until the bottom and sides are set but the middle is still loose.
Using the back of a spoon, scoop a small hole out of the middle of each chocolate.
Squeeze some caramel into the hole and then leave it to set in the fridge for about 10 minutes.
Re-melt the left over chocolate mixture (if it has started to set) pour over the caramel filled truffle so that everything is covered with chocolate.
Again, scrape off the excess chocolate from the top and tap it to get rid of the air bubbles.
Let it chill in the refrigerator for at least 1 hour before taking it out of the mould.
Best served chilled – and best eaten immediately.