Decadent, luxurious chocolate truffles with a toffee pecan centre.
Course: Afternoon Tea, Dessert, Snack, Sweets
125ml(1/2 cup) double cream
Pinch of salt
150gdark chocolate, 70% cocoa
¼cupdutch processed cocoa
Set a cooling rack over a sheet of baking paper (to make clean up easier) and spray the cooling rack lightly with oil spray.
In a small saucepan slowly heat the sugar and water, stirring until the sugar has dissolved. Once all the sugar has dissolved, bring the mixture to the boil. Stop stirring as soon as the bubbles start to appear. Continue to boil until the mixture is golden amber in colour. A drop of the caramel should harden quickly in some ice water.
Remove the pan from the heat and straight away drop all of your pecans into the caramel and stir to coat them well. Working quickly, use forks to remove the pecans one by one from the caramel and place onto the cooling rack. Allow to set hard before using.
Chop the chocolate into small pieces and place in a bowl. In a saucepan, heat the cream and butter until the butter melts then continue to heat, stirring until bubble start to appear. Add the vanilla and a pinch of salt and stir through. Pour the mixture over the chocolate pieces. Gently stir until the mixture is smooth and glossy. Place the chocolate mix in the fridge for 2 hours.
Take the chocolate mix out of the fridge 15-30 minutes before you want to make your truffles. Fill a cup with hot water. Dip a spoon into the hot water, scoop out a half to full teaspoon of chocolate, push a pecan into it then use a second spoon to scoop out another half to full teaspoon of chocolate and place on top. Use your hands to roll it into an oval ball. Drop the truffle into the cocoa to coat then place on a plate. Once they are all done. Place in the fridge to set again.