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:

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What You’ll Need

  • 300ml Double Cream
  • 300g dark chocolate (I used plain chocolate)
  • a knob of butter
  • 1 teaspoon of sea salt

To Decorate

  • Cocoa powder
  • Pistachios (chopped)
  • Hazelnuts (chopped)
  • Popping candy
  • Desiccated coconut
  • Hundreds and thousands (I just used red coloured ones)

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How to Make

  1. Heat the cream over medium heat until you start to see bubbles form at the sides

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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

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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

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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.

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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.

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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!

 

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