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Gold-dusted salted chocolate truffles


Makes: 20-24
timePrep time: 20 mins
timeTotal time:
Gold-dusted salted chocolate truffles
Recipe photograph by Tara Fisher

Gold-dusted salted chocolate truffles


Makes: 20-24
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
80Kcal
Fat
6gr
Saturates
4gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
0gr

Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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).
  1. 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.
  2. Pour into a shallow container (such as a plastic box or shallow baking tin) and freeze for 1 hour, or until firm.
  3. 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.
  4. Spritz lightly with gold spray and add a few flakes of Himalayan pink salt or sea salt. Gift in a pretty bag or box.

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