If you can stand to part with them, these delicious salted Caramilk truffles would make a lovely Christmas present. Pop them into a jar or small box, and decorate with ribbon and a sprig of rosemary for a festive homemade gift.
Ingredients
- 2 x 180g blocks Caramilk chocolate
- 1/2 cup cream
- 1 cup desiccated coconut
- 1 tsp salt flakes
Method
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Step 1Reserve 2/3 of one block of Caramilk. Place the rest into a bowl over a saucepan of simmering water with the cream. Stir until melted and smooth.
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Step 2Remove from heat and stir through coconut and 1/2 tsp salt flakes. Refrigerate until cool.
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Step 3Roll cooled mixture into small balls and return to the fridge. Place reserved Caramilk in a clean bowl over a saucepan of simmering water and stir until melted.
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Step 4Insert a skewer into a ball and dip into melted Caramilk until well coated. Allow excess to drip off, then carefully remove skewer and place on a cooling rack over a sheet of baking paper. Repeat with remaining balls. Drizzle any excess melted Caramilk over truffles and sprinkle with remaining salt.
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Step 5Refrigerate until ready to eat.
Recipe Notes
+refrigeration.
These truffles will keep well in the fridge for a couple of weeks. Store them in a sealed container.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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