Salted Caramel Truffles

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These little pieces of chocolate will certainly impress everyone around the table. If you want a thick chocolate cover you can dip them twice in the chocolate. We all know there is no such thing as too much chocolate!

Makes 50

1 tin (397 ml) of condensed milk
a pinch of sea salt
200 g dark chocolate (70% cocoa), broken into pieces

1. Place the unopened tin of condensed milk in a large saucepan and cover with water. Bring to the boil, then lower the heat and simmer for 4 hours, making sure you top up the water throughout so the tin is always submerged. Take out and allow to cool for 30 minutes.
2. When cool, open the tin and spoon out the caramel into a bowl, add the salt and mix well. Taste and add more salt if you like. Chill in the fridge for 30 minutes so it firms up a bit – you’ll find it much easier to work with.
3. Once chilled, use two teaspoons to make balls the size of a small marble and place on a plate. Put into the freezer for 2 hours, or until firm.
4. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Line a baking sheet with baking paper. Put on plastic gloves (to not make too much mess), and take the balls out of the freezer. Coat your gloves with melted chocolate, roll one ball and place on the prepared baking sheet. Repeat the process until all the balls are coated. Put into the fridge for about 1 hour to set the chocolate and to allow the caramel to defrost and soften.

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