Caster Sugar
The fine crystal of Chelsea...
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Desserts
Salted Caramel Truffles
1 hours
5 mins
20 mins
Easy
40
It's the thought that counts! Make your own delicious gifts with this decadent truffle recipe. The rich chocolate-caramel soft centre is sure to be a hit with anyone who is lucky enough to receive them - that's if you can bear to part with them!
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- Ingredients
- Method
Ingredients
- ½ cup Chelsea Caster Sugar
- 2 Tbsp water
- ½ cup cream
- 200g milk chocolate, roughly chopped
- 1 tsp vanilla extract
- 1 tsp sea-salt flakes
- Extra 200g dark chocolate, broken into pieces
Chelsea Products in Recipe
Reviews
25
What did you think of this recipe?
Kathryn
Been making these for a few years now, they are absolutely loved by everyone, especially men. They make a lovely gift as some of you have already mentioned. Some people say ‘Oh no, I can't eat chocolate - on diet. I press them to just try a small one and they're always completely sold and usually ask for the recipe. I read here once that it was important to wait for the bubbles to completely stop popping before adding the chocolate salt and vanilla and I can't remember what the reason was and I can't find that information now. Can you remind me please Chelsea and many thanks for making me famous for my salted caramel truffles
5
judy cleary
Do you have any recipes that don't contain nuts? I'm looking for bliss balls. I'm also type 2 diabetic. Can you help. Thank you.CHELSEA: try the nut free bliss ball recipe.
1
Marise
My caramel was too soft and it was a real struggle to coat them. What went wrong?CHELSEA: Hi there, did you refrigerate the mixture until firm before you coated them? If you did that and it was still soft, you may have needed to cook the caramel for a little longer.
3
Amanda
Great recipe - I wouldn't say they are particularly easy to make, but they are delicious. Not sure about them serving 40 though - I made them quite small (like 1 teaspoon each) and I only got about 20.
4
Charlotte
I used the caramel to make Christmas chocolates. I piped the caramel into the moulds. Beautiful gooey caramel centre!
5
Method
Combine Chelsea Caster Sugar and water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes
to the boil. Do not stir once it comes to the boil, or you risk stirring in a stray sugar crystal which will "seed' and cause the sugar to recrystallise. Continue cooking for 8-10 minutes or until mixture turns a rich caramel colour. Add cream and shake the pan. Stir until combined then remove from the heat and let bubbles subside. Add the milk chocolate, vanilla and half the salt, stirring until the chocolate has melted. Transfer to a medium bowl, cover and refrigerate for 30 minutes or until firm.
Line an oven tray with baking paper. Roll about 2 teaspoons of the truffle mixture into a small ball. Repeat with remaining mixture. As the mixture is quite soft you will need to give your hands a clean a few times throughout the process. Put truffles on prepared tray and refrigerate for 30 minutes or until firm.
Put the dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally until it melts and is smooth. Dip each ball into chocolate to coat. Return to prepared tray. Sprinkle tops of truffles with remaining salt. Set aside for 15 minutes or until chocolate has set. Serve or package as gifts. Line a gift box with tissue paper and pop your truffles in - add a ribbon for an instant gift!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
25
What did you think of this recipe?
Kathryn
Been making these for a few years now, they are absolutely loved by everyone, especially men. They make a lovely gift as some of you have already mentioned. Some people say ‘Oh no, I can't eat chocolate - on diet. I press them to just try a small one and they're always completely sold and usually ask for the recipe. I read here once that it was important to wait for the bubbles to completely stop popping before adding the chocolate salt and vanilla and I can't remember what the reason was and I can't find that information now. Can you remind me please Chelsea and many thanks for making me famous for my salted caramel truffles
5
judy cleary
Do you have any recipes that don't contain nuts? I'm looking for bliss balls. I'm also type 2 diabetic. Can you help. Thank you.CHELSEA: try the nut free bliss ball recipe.
1
Marise
My caramel was too soft and it was a real struggle to coat them. What went wrong?CHELSEA: Hi there, did you refrigerate the mixture until firm before you coated them? If you did that and it was still soft, you may have needed to cook the caramel for a little longer.
3
Amanda
Great recipe - I wouldn't say they are particularly easy to make, but they are delicious. Not sure about them serving 40 though - I made them quite small (like 1 teaspoon each) and I only got about 20.
4
Charlotte
I used the caramel to make Christmas chocolates. I piped the caramel into the moulds. Beautiful gooey caramel centre!
5
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learn about baking
How to Choose SugarFor Baking?
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