Caramel Truffle Triangles with Liquorice Crunch and Salt 0 Comments

Caramel Truffle Triangles with Liquorice Crunch and Salt 

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The recipe is made by Maja Ambeck Vase who has the blog www.chocolat.dk
(16 truffles)

Ingredients
Caramel truffle triangles
100 g sugar
2 tsp raw liquorice powder
300 g caramel chocolate
100 ml double cream
1/2 tsp salt flakes

Decoration
Edible bronze dust
8-10 BRONZE – Salty Caramel Choc Coated Liquorice
1 tbsp chocolate pearls brushed with edible bronze dust
1/3 tsp salt flakes

Directions
Caramel truffle triangles
Melt sugar and raw liquorice powder to form a golden caramel in a saucepan at low heat and pour the mixture onto a sheet of parchment paper. Let it cool off completely. Grind the liquorice caramel into small pieces in a mortar.

Chop the caramel chocolate finely and put it in a bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Wait a few moments. Stir the center of the bowl with a scraper until the mixture gathers and has a beautiful, glossy surface. Blend the truffle mixture with an immersion blender. Fold the small pieces of liquorice caramel and salt flakes into the mixture and spread it in a round mould (18 cm in diameter) lined with parchment paper. Place the truffle mixture in the fridge overnight. 

Decoration 
Brush the surface of the truffle mixture with edible bronze dust and cut it into small triangles. If desired, decorate with BRONZE balls, little chocolate pearls and salt flakes. Serve the truffle triangles at fridge temperature! 

Tip: The salted caramel truffles can also easily be rolled into classic balls instead of being cut into triangles. 

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