Last week I had some leftover cream from another recipe and as I don’t like to waste food (or an opportunity!), I used it to make up a jar of salted caramel. This stuff is my absolute weakness, probably one of my favourite things in the world!
I find this recipe to be the best — it’s dangerously easy to follow and produces the most delicious results. This caramel can be used for so many things. I decided to keep this batch in the fridge until I decided exactly what I wanted to do with it but then I found myself — slowly but surely — just eating it straight from the jar. A spoonful here, a spoonful there…I really couldn’t resist!
It was only when the contents of the jar reached the halfway mark that I thought about using it to make individual sweets. I melted 100g dark chocolate and stirred in four to five tablespoons of the caramel. Once it cooled, I left it to firm up in the fridge for a couple of hours. Then, with clean bare hands, I scooped up 50-cent sized pieces of the mixture and shaped them in to balls. Roll each piece in cocoa powder for the perfect finish et voilà — dark chocolate salted caramel truffles. Pure and simple indulgence in every bite!