Salted Chocolate Truffles

Tuesday, 30 April 2013

When you're a student and 80% of your house is mouldy, you have to wear 6 layers until summer finally rocks up and you spend most of your time following the Tesco employee that carries the reduced sticker machine around, there seems to be little luxury in life. But once a year everyone has a birthday and this day, if no other, is a day for luxury.
My rather lovely housemate, Frances, had her 20th birthday last weekend and we collectively decided to shower her in love and more importantly, food. We had cake, cocktails and thought it would be nice to give her some homemade chocolates. I was put in charge of this venture and I immediately thought of The Londoner's salt and chocolate recipe that you can find here. Sweet flavours and salt is going through a bit of a vogue right now, but it's a classic and wonderful flavour combination. I find that the salt adds new depths to the flavour of the chocolate. The ingredients are very easy to get hold of and the truffles are a doddle to whip up. You will need a couple of days to make these though, from start to finish.   
We stacked are little balls of chocolate and salty goodness up in a teacup and put together a box of birthday delights. They make for great gifts and look gorgeous.

For Salted Chocolate Truffles you will need (makes 50-60):
300g good quality dark chocolate
300g milk chocolate
300ml double cream
60g unsalted butter
Cyprus flake sea salt - try not to skimp on the salt. It is worth getting good quality flakes, they're a sound investment.

To begin with, break your dark chocolate into chunks a set to one side.

Now pour your cream into a saucepan.

Add in the butter and melt over a medium heat.

Once melted, pour over the broken chocolate.

Stir together until you have a mixture good enough to scoop up and eat, or you have the urge to smear it all over your face... Oh, that's just me? 

I think we need a closeup of that shot...
Cover this bowl and place in the fridge for at least three hours, I prefer to put mine in over night.

Take out of the fridge, grab a spoon and dig into the bowl of set chocolate. Roll into bitesize balls and set down on a tray covered in tin foil.
Beware, this is a dirty job - but someones gotta' do it.

Once you've rolled all of your truffles pop them in the fridge to firm up a little.

Whilst your truffles are cooling melt all of your milk chocolate over a saucepan of simmering water.

Dip your truffles in for a sweet and milky coating.

Scatter sea salt over the lot and chill in the fridge until you need them.

Tadaa! Homemade truffles, impressive and easy and well... chocolatey goodness!
Whats not to love?

If you can't justify making these babies for no reason, Father's Day is coming up in June, you may just become the favourite child of a sweet-toothed Dad.

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