There’s nothing like making your own little treats around Christmas and I’ve been dipping in and out of Tanya Burr’s cookbook looking for ideas when I came across her salted chocolate truffle recipe.
Here’s how you can make them:
What You’ll Need
- 300ml Double Cream
- 300g dark chocolate (I used plain chocolate)
- a knob of butter
- 1 teaspoon of sea salt
- Cocoa powder
- Pistachios (chopped)
- Hazelnuts (chopped)
- Popping candy
- Desiccated coconut
- Hundreds and thousands (I just used red coloured ones)
How to Make
- Heat the cream over medium heat until you start to see bubbles form at the sides
2. Whilst the cream is heating, break the chocolate up into small pieces and place in a large bowl
3. When the cream is ready, add a knob of butter and stir until dissolved
4. Pour the hot mixture over the chocolate and stir until it’s melted. Add the salt and mix through- you should start with a consistency that looks like the below
5. Once everything is mixed in (it should look like the pic below) you can then place it in the fridge for at least two hours.
6. 30 minutes before you are ready to make your truffles, take the mixture out of the fridge to warm slightly.
7. Put all of your toppings into separate containers- I just used hundreds and thousands, popping candy and coconut. I have to say the popping candy didn’t work as well or look as good aesthetically, so if you’re going for something that looks pretty, try chopped nuts or coconut.
8. Now for the messy bit- use a teaspoon to scoop the chocolate and use your hands to form them into balls (approx 2cm) Roll them into the topping of your choice and add to a plate. Refrigerate until needed and enjoy!