Ingredients – Makes 15-20 Regular Truffles or 25-30 Petite Truffles

  • 500g (17.6Oz) Dark Couverture Chocolate (For Choc Shells)
  • Gold Luster Dust (Optional)
  • 150g (2/3 Cup) Caster Sugar
  • 75ml (6 Tablespoons) Water
  • 120ml (1/2 Cup) Thickened/Heavy Cream
  • 52g (5 Tablespoons) Unsalted Butter
  • 1 + 1/4 Tsp Pink/Sea Salt or to taste


    1. Over medium-high heat, cook the sugar and water in a medium heavy bottomed saucepan without stirring.
    2. Brush the inner side of the saucepan with a damp brush to prevent crystallization of sugar.
    3. Once the sugar dissolves and mixture turns a dark amber color, add the salt, butter and cream. * Be careful as the mixture will bubble and spit a little.
    4. Switch off the heat and stir until silky smooth
    5. Transfer to a heat-proof pouring jug and set in an ice bath to cool till room temperature.
    6. For the Chocolate shell, start by using a small brush (flat or pointy, depends on how you like it and prefer to utilize for future purposes) or your finger whilst wearing a food grade glove, brush a streak of gold luster on the base of your mold. Set aside while we temper our chocolate.
    7. BREAKING DOWN THE STRUCTURE: Take roughly 25% of the full portion of dark chocolate and set it aside.
    8. Bring a saucepan of how water to a rolling boil.
    9. Switch off the heat and place a heat-proof glass bowl with the remaining large portion of chocolate over the saucepan.
    10. Stir every minute or so until it is almost completely melted.
    11. Start placing the candy thermometer into the chocolate (careful not to just let it sit and rest on the base of the bowl or you’ll get the bowl’s temperature – not accurate!) while it isn’t all melted yet.
    12. Remove the bowl from the heat when it steadily rises and is just about to hit 46C (115F). This will prevent it from going too far above. Remember to stir from time to time while you are testing to even out the temperature.
    13. Be patient, this all takes time to steadily add the temperature and create the right stability.
    14. RE-ESTABLISHING THE STRUCTURE: Now begin to sprinkle in some chocolate and keep stirring to melt the chocolate. Stop if the chocolate ever stops melting, and remove the chocolate that didn’t melt. This step is called ‘seeding’ which helps using the already tempered chocolate to guide the melted chocolate to form the correct structure.
    15. For my batch, all the chocolate melted and it was still too warm. Keep stirring from time to time, testing the temperature until it is cooled to 26C (79F). For very large batches, you can use an ice bath under to speed up the process. Bare in mind this speeds the cooling up drastically so can be finicky too.
    16. STABILIZE THE STRUCTURE: To complete the temper we now need to stabilize the structure and make it ready for use by bringing it back up to 32C (90F).
    17. Bring the saucepan of water back up to a rolling boil again.
    18. Switch it off and place the bowl of chocolate on top, give it about 5 seconds.
    19. Remove and stir well to even the temperature and test with the thermometer.
    20. Do this in little bursts until the temperature is reached.
    21. Now take a small piece of baking paper and dip it into the chocolate on one side.
    22. Leave it to set, depending on conditions in your room can be a while, mine took a lot longer than others before it started setting – about 10 min or so.
    23. You are looking for when it dries, it should start to become not wet on the surface anymore yet glossy with some form of shine. If it becomes matte it is not tempered.
    24. At this point if it is setting and glossy I go ahead and start making my shells.
    25. Pour over molds 1/2-2/3 full with chocolate and rap on counter gently a couple of times. Pour out excess back into bowl of chocolate until there’s not lots of dripping.
    26. Clean up with spatula or flat knife by scraping from one side to the other.
    27. Leave upside down on a sheet of baking paper to set after cleaning up shell to have uniform and neat shell.
    28. Set aside to set while you keep your tempered chocolate just warm enough to not set (should be 1-2 degrees in the same range).
    29. Turn the mold upright once it is set, fill 2/3 full with caramel filling and then pour just enough chocolate to spread and cover the chocolate shells. Using an offset spatula, scrape away from one end to the other any excess back into the bowl.
    30. Try to keep the edges of the chocolate clean so there is less to clean up when popping them out.
    31. At this point you can blast-chill them by popping it in the freezer for 5-10 minutes or so. This contracts the chocolate as it shrinks from the cold temperature and will naturally make them turn out easily. This is generally easier to see with clear molds – but silicone ones will make an easy removal even just leaving them in the fridge for a good 10-15 minutes and just gently loosening the edges before slowly inverting them out.
    32. These can be stored at room temperature in a cool location for up to a week. Any longer I would recommend fridge storage, airtight and then just bring it to room temperature as needed before serving.



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