The Chocolate Den e-magazine The Chocolate Den e-magazine April-June 2015 | Page 14

Salted Caramel Truffles
Ingredients
350g cream
1 fresh vanilla pod
400g castor sugar
70g liquid glucose
30g butter
Salt
Method
1.

2.

Place vanilla pod
(seeds scrapped out of pod)
in a pot with cream and salt.
Heat but do not boil.
In a separate pot place liquid
glucose and castor sugar.
Boil until dark brown.

5.
3.

Slowly add warm cream
to caramel while it is still
on the heat.
Allow to cool.
Pipe into trufe shells.
Seal with melted chocolate.

4.

When blended together
pour through a sieve.
Allow to cool
and then add butter.
Mix together until
they bind.

6.

Dip into meted chocolate
and decorate as desired.