One of the demos we went to over the weekend was by Edd Kimber. He made a couple of recipes from his new book, Caramelised Banana and Passion Fruit Tarts and Salted Caramel Truffles.
I had a bad day.
On top of a bad day yesterday.
It’s shaping up to be a bad week.
Time to make truffles.
I knew the recipe from the demo, but I also was lucky enough to buy an advance copy of his new book, Say it with Cake, and get it signed by the man himself:
So I set to….
Salted Caramel Truffles Recipe – taken from Say It With Cake by Edd Kimber
300g dark chocolate, finely chopped
300g caster sugar
300ml double cream
1/2tsp vanilla extract
20g light brown sugar
20g unsalted butter
1/2tsp flaked sea salt, I use this
cocoa powder for dusting
Put the chocolate in a medium heatproof bowl and set aside.
Put the caster sugar in a medium pan over a medium heat and leave until the sugar begins to dissolve and caramelise around the edges.
Using a silicone spatula, drag the dissolved sugar towards the middle to help it dissolve more evenly (or swirl it!)
Once the sugar has dissolved and turned a nice dark golden brown colour, pour in half the cream, and the vanilla, and light brown sugar. Stir in, then once the bubbling has subsided, add the remaining cream. Once you have a smooth caramel, add the salt and butter, and sitr gently to combine.
Pour the caramel over the chocolate and gemtly stir to combine.
(Note: the ganache tried to split when I added the caramel to the chocolate, so I whizzed it with my electric hand whisk)
Chill until firm enough to form into balls.
(Note: I should have chilled it a little longer, it was chilled around the edges, but a little soft in the middle)
To make the truffles, have a small bowl of cocoa powder ready, and a baking tray lined with parchment. Take large teaspoons of the ganache mixture, roll into balls, then roll in the cocoa powder and set on the baking tray.
Chill until needed.
Just the ticket.
I am going to take the rest into work tomorrow. Sustenance for a crappy week!