Salted caramel truffles recipe

  • Serves 20
  • 40 mins to prepare and 15 mins to cook, 2 hrs 00 mins to cool
  • 87 calories / serving
  • Freezable
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Salted caramel truffles HERO

Cut each toffee into 4 pieces and put in a bowl with the salt flakes. Roll the toffees around so some salt flakes stick to each.

Put the chocolate and cream in a bowl and melt in 20-second blasts in the microwave, or set over a pan of simmering water (make sure the base doesn't touch the water). Remove and pour into a container that will give the mixture a depth of at least 2cm (¾in). Leave to cool completely. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.

Using a melon baller or teaspoon, scoop out the balls. Push a piece of toffee into each ball and smooth over the indent. Roll each truffle in cocoa powder (if using your hands dust them with cocoa powder first).

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  • Ingredients

  • 5 soft toffees
  • large pinch salt flakes
  • 200g (7oz) dark chocolate
  • 100ml (3½fl oz) double cream
  • cocoa powder, for dusting
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  • Energy 363kj 87kcal 4%
  • Fat 6g 9%
  • Saturates 3.6g 18%
  • Sugars 7.2g 8%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 7.8g Protein 0.8g Fibre 0.7g

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