Timeless truffles

Ingredients

Amaretto caramel 

125g Irca Toffee D’or Caramel 

8g Grandes Distilleries Peureux Boisson spiritueuse amaretto 60% peureux 

Shells

Dobla milk chocolate truffle shells (25mm diameter)

Belcolade milk chocolate (34%) buttons

Method for all 

Heat the Toffee D’or very gently in the microwave until pliable (taking care not to go over 30ºC).

Add desired flavouring paste or alcohol.

Mix thoroughly to ensure all fully combined.

Pipe the mixture into chosen chocolate shell.

Place into the fridge for 30 minutes.

Temper your chosen chocolate (for more information please refer to our video section on the website).

Pipe a small amount of chocolate on to the top of each shell to ‘cap’ the chocolates, ensure to tap to make sure all air bubbles have been filled and it is smooth on top.

Allow the chocolate to set before moving on to the next step.

Take the tempered chocolate again and with gloved hands, roll the truffles to give each one a good coating in chocolate (this may need to be done again after the first layer has set for a thicker coverage).

Place down on to a piece of greaseproof paper to set or roll the truffle in your desired coating.

Allow the truffles to fully set before touching them.