Salted Caramel Truffles

Caramel attempted again on 21st september 2012

salted caramel

empty truffle shells

Recipe from Gordon Ramsay
 
Ingredients
Salted Caramel
¾ cup sugar
¼ cup water
⅓ cup glucose syrup
3 tbps butter
1 cup heavy cream
1/2 tbps fleur de sel
 
Shells
30 dark-chocolate truffle shells
450g dark chocolate (i used lindt)
225g cocoa powder
 
Method
Combine the sugar, glucose syrup and water in a medium pot and bring to a boil over medium-high heat. Continue boiling without stirring.
When the sugar becomes a dark amber color, carefully add the butter and stir to dissolve.
Slowly add the cream while continuing to stir.
Return to a boil and add the fleur de sel.
Remove from the heat and allow caramel to cool to room temperature.
Fill a piping bag with the caramel, snip the end and fill the truffle shells with the caramel.
Place filled shells in the refrigerator for an hour until the caramel has set.
Roughly chop the chocolate and melt over a double boiler.
Allow to cool slightly.
Put a small amount of melted chocolate into a pastry bag and pipe over the fill hole on the truffle shell to seal.
Put the remaining chocolate in a shallow bowl.
Place the cocoa powder in a shallow bowl.
Using your hands (latex gloves recommended), coat the truffles with the melted chocolate.
Tip: work fast before the melted chocolate hardens again.
Immediately roll the truffles in the cocoa powder to coat.
May be kept in an airtight container in the refrigerator for up to two weeks.
 
Makes 30.
 
Will THEY make it again?
YES. with less fleur de sel.

Chocolate Truffles

black & white

black & black

black & green

white & black

white & green

Recipe from 8 days
Ingredients
100g dark/white chocolate
100ml of whipping cream
cocoa powder/green tea powder/icing sugar
1 tbsp of liqueur such as baileys (optional-which i didn’t use)
 
Method
Break 100g of chocolate into chunks and place into a mixing bowl.
Heat 100ml of cream in a saucepan.
Tip: the general rule of thumb for this is to use equal parts of chocolate to cream (eg. 100g chocolate to 100ml cream)
When the cream comes to a boil, remove from heat and pour into the bowl of chocolate bits.
At this point, you may add a tablespoon of liqueur such as baileys for a boozy bite.
Stir mixture until cool and allow to cool a little, then refrigerate for 2 to 3 hours to set.
Using a teaspoon, scoop out bite-sized balls from the now softly firm chocolate.
Use hands to quickly roll blobs into shapelier spheres if desired
Dust chocolate ball in a plate of sifted cocoa powder/green tea powder/icing sugar  & pop into paper case.
 
Suggested combination
dark chocolate & cocoa powder/green tea powder/icing sugar
white chocolate & cocoa powder/green tea powder
 
Makes about 20.
 
Will SHE make it again?
YES