Post by Rosie on Dec 22, 2011 9:13:50 GMT
I got this from a christmas cooking mag and makes about 40 sweetie's. ;D
Half a can of caramel toffee (like carnation caramel)
100g dark chocolate..chopped quite small.(70% cocoa)
2 200g bars of milk chocolate chopped up small.
150ml double cream
1tsp vanilla extract
85g cocoa to coat the sweeties.
Make the middles....
Heat the caramel in a pan for about a minute till warm and runny, then stir in the chopped dark chocolate and leave to melt. Cover a baking tray or a big plate to oiled cling film and tip the mixture on it. cool, then freeze for 2 hours or until very firm.
Make the coating...
put chopped up milk chocolate into a bowl, bring cream to boil in a small pan, then pour over the chocolate through a sieve (you always get the bit of skin). Leave for 2 minutes then add the vanilla extract and stir till smooth.
Cool then chill until set.
Assemble the sweeties..
Peel the caramel from the cling film and snip into thumbnail sized pieces with wet kitchen scissors.
I found this works best if you can keep the mixture really cold, i sat the tray on a big bag of Quorn from the freezer. ;D
Take one heaped teaspoon of the truffle mixture and poke a piece of the caramel into the middle, squash mixture around the caramel to seal then roll into a ball.
Do this till you have used up all the mixture then roll balls in cocoa, or nuts or whatever you fancy. Then stuff your face with them ;D
They will freeze really well and keep for a month or for about 3 days in the fridge.
Hope you like them ;D
Half a can of caramel toffee (like carnation caramel)
100g dark chocolate..chopped quite small.(70% cocoa)
2 200g bars of milk chocolate chopped up small.
150ml double cream
1tsp vanilla extract
85g cocoa to coat the sweeties.
Make the middles....
Heat the caramel in a pan for about a minute till warm and runny, then stir in the chopped dark chocolate and leave to melt. Cover a baking tray or a big plate to oiled cling film and tip the mixture on it. cool, then freeze for 2 hours or until very firm.
Make the coating...
put chopped up milk chocolate into a bowl, bring cream to boil in a small pan, then pour over the chocolate through a sieve (you always get the bit of skin). Leave for 2 minutes then add the vanilla extract and stir till smooth.
Cool then chill until set.
Assemble the sweeties..
Peel the caramel from the cling film and snip into thumbnail sized pieces with wet kitchen scissors.
I found this works best if you can keep the mixture really cold, i sat the tray on a big bag of Quorn from the freezer. ;D
Take one heaped teaspoon of the truffle mixture and poke a piece of the caramel into the middle, squash mixture around the caramel to seal then roll into a ball.
Do this till you have used up all the mixture then roll balls in cocoa, or nuts or whatever you fancy. Then stuff your face with them ;D
They will freeze really well and keep for a month or for about 3 days in the fridge.
Hope you like them ;D
