Recipe – Chocolate Truffles and Salty Caramel Fudge
Salty caramel fudge
Salty caramel fudge is a real treat and has the best of both worlds: salty caramel flavour but with a fudge texture. Caramel fudge is easy to make and solidifies quickly, so you can either have some immediately or leave it in the fridge for Christmas Eve.
Ingredients (approx. 40 pieces)
- 300 ml whipping cream
- 250 ml sugar
- 1 tbsp vanilla sugar
- 100 ml light syrup
- 100 g white chocolate
- 50 g butter/margarine
- 5 tsp flake salt
Instructions
- Cover a rectangular pan or baking tray with parchment paper (make sure the pan/tray fits in your fridge).
- Pour sugar, whipped cream, vanilla sugar, and light syrup into a saucepan. Bring it to a boil up to 120 °C and stir gently from time to time. Be sure to stir gently and avoid scraping the bottom of the saucepan.
- Coarsely chop the white chocolate. Remove the saucepan from the heat and stir in the chocolate, butter, and the half teaspoon of flake salt. Stir until the chocolate and butter have completely melted and you have a smooth batter.
- Pour the batter onto the parchment paper in the baking tray. Spread the batter into an even layer and sprinkle with flake salt.
- Place the tray in the refrigerator and let it set for about 30 minutes.
- Cut into pieces and enjoy right away or store the fudge in the fridge or pantry.
Creamy chocolate truffles
Chocolate truffles are one of the most popular Christmas sweets on the Christmas table. They are Christmas sweets that you can flavour in many different ways, where you are only limited by your imagination and creativity. Plus, they are easy to prepare and don’t require a lot of ingredients.
Ingredients (approx. 30 truffles)
- 300 g dark chocolate
- 200 ml whipping cream
- 20 g butter
- Cocoa to roll the truffles in
Instructions
- Bring the cream to a boil in a saucepan. While the cream warms up, you can chop the chocolate and place it in a glass bowl.
- Melt the chocolate by placing the bowl of chocolate over a saucepan of boiling water. Stir the cream into the bowl and mix until smooth.
- Stir the butter into the batter and mix until the chocolate batter becomes shiny.
- Pour out the batter on a platter or into a tray.
- Place in the fridge and allow to set for 1-2 hours.
- After the batter has set, shape it into small chocolate truffles. Use a spoon to do this.
- Roll the chocolate truffles in the cocoa.
Tips!
If you want to flavour the chocolate truffles with orange, sea salt or liquorice, for example, you can grate orange zest, finely chop liquorice, or sprinkle salt into the batter before putting it in the fridge to cool.
