- 170g dark chocolate (around 70% cocoa)
- 200ml pure cream (heavy cream at 35% fat content)
- 25g unsalted butter
- ½ tsp vanilla sea salt
- 100g caster sugar
- 35g self raising flour
- 10g Dutch-processed cocoa powder
- 35g brown sugar
- 35g hazelnut meal (finely ground hazelnuts)
- 25g unsalted butter, chopped
- Finely chop the chocolate and set aside in a bowl. In a pot, bring the cream, butter and salt to a simmer until butter has melted.
- In another pan over low heat, add the sugar in an even layer and cook to a golden amber caramel, stirring occasionally to make sure that every lump of sugar has melted. Remove from heat then pour in the cream mixture through a strainer, taking care as the caramel will splutter and bubble up. Place the pan back over low heat and whisk until all the hard bits of caramel has completely melted and dissolved.
- Pour the hot caramel cream through a strainer over the chocolate and very gently stir until it’s all melted and combined. Leave to cool at room temperature then cover well with cling wrap and chill until firm.
- To make the truffles, dip a melon baller in hot water, wipe dry then scoop out balls of ganache and drop into sweetened cocoa then gently roll around to coat (if the ganache starts to soften, chill it in the fridge until firm then continue). Truffles can also be hand rolled into balls.
- Other ways to coat your truffles: ground nuts, tempered chocolate or (as pictured) crushed caramelised white chocolate or crushed chocolate hazelnut biscuit crumble.
- Preheat oven to 180°C. Mix the flour, cocoa, sugar and hazelnut meal together then rub butter into the dry ingredients until crumbly. Layer it onto a lined baking tray then bake for 10-15 minutes or until crumbs are baked and ‘dried’. Leave to cool. Crush or process into small crumbs for coating the truffles.