200 grams dark chocolate, 62% cocoa, roughly chopped
½ cup caster sugar
2 tablespoons water
½ cup cream
½ teaspoon vanilla extract
1 tablespoon brown sugar
½ teaspoon sea salt
2 teaspoons butter
2 tablespoons whiskey
⅓ cup cocoa powder (I use Valrhona)
Put the chocolate in a heatproof bowl and set aside.
Put the sugar and water in a medium saucepan over a low heat until the sugar has dissolved, stirring occasionally. Use a wet pastry brush to remove any sugar crystals on the side of the saucepan. Increase the heat and bring to the boil. Cook, without stirring, for about 5 minutes until the sugar is a deep caramel colour, gently swirling the pan for even browning. Take off the heat and immediately pour in the cream, taking care, as it will bubble up furiously. Add the vanilla, brown sugar, salt and the butter. Place back over the heat for 1 minute and stir until the caramel is smooth.
Pour the hot caramel over the chocolate and leave for 2 minutes then stir until smooth, but don’t over-mix. Add the whiskey and stir until fully mixed through.
Cool then cover and refrigerate until firm enough to spoon into shapes.
To finish: Put the cocoa into a shallow dish and line a flat tray with baking paper.
Scoop out teaspoons of the mixture and drop into the cocoa then roll to coat, shaking the dish to move them around. Try not to use your fingers as the truffles will start to melt. Lift out using a spoon and place on the tray. Store in the fridge in a sealed container lined with baking paper. Remove half an hour before serving. Makes about 30.