500g dark chocolate (300g grated)
1 x 397g tin condensed milk
1 tsp Cornish Sea Salt
(You will need a chocolate shell mould)
From John Walton, head chef at Paul Ainsworth at Number 6 in Padstow. These truffles are truly delicious, and the sea salt adds a real twist. Pop a few in a kilner jar, with a ribbon and it makes the perfect gift!
Makes approx 40 truffles.
Slowly melt two thirds of the grated chocolate in a Bain Marie (or heat proof bowl over a pan of barely simmering water).
Once the chocolate has melted, take the bowl off the heat and add the rest of the grated chocolate, stirring it in gently so that it cools down the mixture.
Return the chocolate to the heat for a few moments before pouring the mixture into your moulds. Tap the trays to remove the air bubbles, and then tip the trays upside down over the bowl, to remove the excess chocolate and leave a chocolate shell. Put the tray in the fridge to cool.
Submerge a 397g can of condensed milk into a saucepan of water and boil for two and a half hours. Remove from the heat and allow the can to cool before opening. Stir in a generous pinch of Cornish Sea Salt.
Fill your piping bag with the salted caramel and carefully fill each chocolate shell. Tap out excess air and scrape clean. Place in the freezer for 10 minutes.
To remove the truffles from the mould, twist and loosen the chocolates and turn the tray over.
To finish, melt 200g chocolate in a Bain Marie as before. Carefully dip each truffle in the melted chocolate, coating them entirely.
Roll the truffles in cocoa powder and decorate with a sprinkling of Cornish Sea Salt.
To make them extra special, try a dusting of edible gold dust!