Caramel rye truffles

Caramel rye truffles

By
From
Salted Caramel Dreams
Makes
20 truffles
Photographer
River Thompson

I love these truffles with the added crunch of the dehydrated rye bread, but feel free to leave it out. They may not look all that pretty as little rocky brown boulders, but once tasted, you’ll soon fall for them.

Ingredients

Quantity Ingredient
100g german-style rye bread
75g caster sugar
150ml double cream
1/2 teaspoon sea salt
225g dark chocolate with at least 70% cocoa
25g cocoa powder
Dry caramel

Method

  1. Preheat the oven to 100°C or its lowest setting.
  2. Begin by dehydrating the rye bread. Finely crumble the rye bread and spread over a large baking sheet. Bake for 30 minutes, or until no moisture remains and the crumbs are light and crunchy but not browned. Stir the crumbs from time to time to ensure even cooking. Set the rye crumbs aside to cool as you make the truffle mix.
  3. In a small, heavy-based saucepan, make a dark dry caramel with the sugar. Remove from the heat and stir in the cream and sea salt, watching out for hot splashing. Set aside to cool as you continue to the next step. The caramel should be just warm to the touch when ready to be used.
  4. Melt the chocolate in a medium-sized heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until just melted but not hot. Alternatively, melt gently in the microwave in a suitable container. Add the cooled caramel to the melted chocolate and stir well. Add the rye crumbs and mix again.
  5. Leave the truffle mix, uncovered, for about 30 minutes at room temperature to firm up slightly. Give the mixture a stir from time to time to make sure it sets evenly, especially around the edges of the bowl.
  6. Line a baking sheet with baking parchment, scoop out tablespoons of the truffle and place on the prepared sheet. Leave for 20–40 minutes to set fully. It should be firm to the touch.
  7. Measure the cocoa into a large resealable freezer bag, add the truffles and shake well to coat the truffles.
  8. The truffles will keep for 2 weeks at room temperature in an airtight container or up to 1 month in the fridge.
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