Gold-dusted salted chocolate truffles
Makes: 20-24
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Gold-dusted salted chocolate truffles
Makes: 20-24
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
80Kcal
Fat
6gr
Saturates
4gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 150ml double cream
- 1 tbsp maple syrup or golden syrup
- 150g cook's dark chocolate (about 50% cocoa solids), chopped
- 1 tbsp dark rum or brandy
- edible gold glitter spray
- pink Himalayan salt, or flaked sea salt
Step by step
Get ahead
The truffles keep for 1 week in the fridge, or up to 1 month in the freezer (defrost and then coat with gold spray and salt).
- Put the cream and syrup in a saucepan, bring almost to the boil then remove from the heat and stir in the chocolate. Leave to melt for 4-5 minutes, then stir until smooth. Mix in the rum.
- Pour into a shallow container (such as a plastic box or shallow baking tin) and freeze for 1 hour, or until firm.
- Scoop out spoonfuls of the set truffle mixture and roll into balls, then put on a tray lined with baking paper and chill again until firm, either in the fridge or freezer.
- Spritz lightly with gold spray and add a few flakes of Himalayan pink salt or sea salt. Gift in a pretty bag or box.
