Last weekend Culina was trumpeted into existence…literally, with an evening of jazz, ever-flowing champagne, canapés, desserts & petit fours. It was a wonderful evening of abundance and great company.
I had dedicated every evening of the previous week to “truffling” yet all 300 of the white chocolate coated salted caramel truffles disappeared without a trace. Salting caramel has become almost a cliché but there is definitely a reason for that combo: the salt balances the sickly sweetness of the caramel, making the truffles even more moreish.
If you’re short of time, you need not dip the truffles into the white chocolate. Instead, after rolling them into spheres, roll them in cocoa powder, chill in the fridge and serve.
Ingredients 300g 70% good quality dark chocolate
300g caster sugar
300ml double cream
20g light brown muscovado sugar
20g butter
1tspn vanilla extract
1 tspn salt
450g good quality white chocolate
5 g freeze dried raspberries, crushed or powdered (optional)
100g icing sugar (or 100g cocoa powder if not coating with white chocolate)
toothpicks
(Makes approx. 60)
Method
1. Chop the dark chocolate roughly, and set aside in heatproof mixing bowl. Or if you’re feeling aggressive, smash it against a surface (when still in its wrapper).
2. Place caster sugar in saucepan over medium high heat, and when it starts to melt stir gently with spatula to avoid burning around the edges. Push unmelted sugar into the already caramelised sugar to aid the caramelising process. 3. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in 150g of the cream whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt. 4. Once the lumps have dissolved, pour in the rest of the cream, the muscovado sugar, butter, vanilla and salt and stir the bubbling mixture on a medium heat for another 2 minutes. 5. Pour the mixture into the bowl of chopped dark chocolate and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined. 6. To chill more quickly, pour the mixture into a baking tray and place in the freezer for about an hour, or until solidified. 7. Cover a clean baking tray with tinfoil. Use a teaspoon to scoop out the mixture, and roll between palms of hands to form 2cm diameter spheres. Roll the spheres in the icing sugar to finely coat, and then place them on baking tray with space around each sphere to avoid their sticking together. Once all the mixture has been rolled into spheres, place baking tray in freezer for half an hour or until the spheres are firm and cold to touch. 8. Break white chocolate into pieces and place in bone-dry heatproof bowl (any drop of water will make the chocolate seize). Place heatproof bowl over pot of boiling water without the boiling water touching the base of the heatproof bowl. Stir occasionally. Remove pan from heat when the chocolate has melted. 9. Remove dark chocolate spheres from freezer, and one at a time, skewer with a toothpick and coat by spooning over the melted white chocolate. Remove the skewer, replace the coated truffle on the tin foil lined baking tray. Drip enough white chocolate over the truffle to disguise any blemishes the toothpick has made. 10. While the white chocolate is still liquid, sprinkle with the freeze-dried raspberry, if using. 11. Replace the tray in the freezer for half an hour until the white chocolate coating has hardened. The truffles may be kept in the fridge until you wish to serve them. Alternatively, the truffles may be kept in a sealed box in the freezer for a couple of weeks.
