Imagine biting into a dark chocolate truffle to be surprised with a smooth salted caramel centre on a cold rainy day.
I’m no professional but these were easier to make than expected. I didn’t use a chocolate thermometer for this, hence the slight matt finish to them but hey, they were made to be eaten at the end of the day! To avoid the fuss of tempering chocolate, just roll your truffles in sugar, cocoa or nuts.
Just have fun with it!