Chocolate Truffles With Cinder Toffee
Indulge in the decadent world of homemade sweets with these rich and velvety chocolate truffles, each one a delightful bite of luxurious flavor. Accompanying them are delicate nuggets of cinder toffee, a sweet and crunchy treat that perfectly complements the smoothness of the truffles. These treats are sure to elevate any occasion with their exquisite taste and elegant presentation.
— Constant Cookbook
Ingredients
- 350ml/12fl oz double cream
- 400g/14oz dark chocolate
- 3-4 tbsp sifted cocoa powder
- 200g/7oz caster sugar
- 50ml/1¾fl oz clear honey
- 1 tbsp liquid glucose
- ¾ tsp bicarbonate of soda
Instructions
- For the chocolate truffles, place the cream into a saucepan and bring to the boil.
- Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth.
- Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.
- Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them
- Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve.
- For the cinder toffee, line a baking tray with baking parchment.
- Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil.
- Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.
- Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.
- Pour onto the lined baking tray and leave to cool for 30 minutes.
- Break into shards and store in a sealed container until you want to serve it.
Cook Time
2H
Yield
Serves 6-8
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