Salted Caramel Truffles – a delicious recipe with toffee, salt, chocolate, cream, cocoa. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut each toffee into 4 pieces and put in a bowl with the salt flakes.
2
Roll the toffees around so some salt flakes stick to each.
3
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).
4
Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in).
5
Leave to cook completely.
6
Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.
7
Using a melon baller or teaspoon, scoop out the balls.
8
Push a piece of toffee into each ball and smooth over the indent.
9
Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).
359
kcal
Calories
25
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 5 toffee pieces, salt, 200 g chocolate, 100 ml double cream, and more.
Yes, Salted Caramel Truffles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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