Milk chocolate, soy sauce and Urfa chilli caramel truffle

40
1 hour 15 minutes

Ingredients

Milk chocolate, soy sauce and Urfa chilli caramel truffle

  • 200g of caster sugar
  • 150g of double cream
  • 1 1/2 tsp Urfa chilli flakes
  • 100g of butter, chilled and diced
  • 4 tbsp of double fermented soy sauce
  • 40 milk chocolate truffle shells

Caramelised white chocolate coating

  • 250g of white chocolate, broken into small pieces
  • 1 tsp Urfa chilli flakes
  • 50g of caster sugar
  • 1/2 tsp citric acid
  • 150g of milk chocolate, to coat the truffles

Method

1
To begin, make the caramel filling. Add the sugar to a heavy-based saucepan, shaking the pan to create an even layer. Heat until the sugar has all melted into a rich, golden caramel – do not stir the sugar while it is caramelising
  • 200g of caster sugar
2
Meanwhile, add the cream and chilli flakes to a pan and heat to infuse the flavour of the chilli into the cream. When the caramel is ready, remove from the heat and gradually whisk in the infused cream – take care, as the caramel may spit and bubble
  • 1 1/2 tsp Urfa chilli flakes
  • 150g of double cream
3
Once smooth and combined, slowly whisk in the diced butter, a piece at a time. Finally, stir in the soy sauce and chill until cold. Transfer the mixture to a piping bag
  • 100g of butter, chilled and diced
  • 4 tbsp of double fermented soy sauce
4
Pipe the caramel into the chocolate shells and place in the freezer to set
  • 40 milk chocolate truffle shells
5
Preheat the oven to 140°C/gas mark 1
6
Spread out the white chocolate on a lined baking tray and bake in the oven until golden, for approximately 10 minutes. Remove from the oven and allow to cool completely
  • 250g of white chocolate, broken into small pieces
7
Smash the white chocolate into smaller pieces using a rolling pin, then add to a blender with the chilli flakes. Gently blitz to form a crumb, taking care not to blend too much, or the mixture will stick together
  • 1 tsp Urfa chilli flakes
8
Tip into a bowl and gently stir in the sugar and citric acid. Transfer the mixture to a tray, ready to coat the truffles
  • 1/2 tsp citric acid
  • 50g of caster sugar
9
Melt the milk chocolate over a bain marie or in a microwave. Remove the truffles from the freezer and use a little melted chocolate to cap off the shells. Using a fork or spoon, gently roll the truffle shells in the melted chocolate, then roll in the tray of coating. Return the finished truffles to the freezer to set, removing 20 minutes before serving
  • 150g of milk chocolate, to coat the truffles