We don’t really have that many traditions in our house, but our Valentines Day tradition is as old as we are as a couple. Each year we take it in turns to cook an elaborate multi course meal, even though we both love to cook, it’s very rare that we would have cook three courses at home unless we are entertaining. This year it’s my turn to cook and we are infact double dating us as we have some good friends from Scotland joining us for the weekend. I have an idea what I want to make for the main course but I will be bringing a different cookbook to bed with me each night this week to firm up the rest of the menu. I think planning the menu is half of the joy of cooking. I made these truffles to serve at the end of the meal with the coffee that we will all regret drinking at 1am the next morning. The truffles are perfectly fine to keep in the freezer and I don’t even bother defrosting before serving as I think it makes them even fudgier and more delicious.
See last years Valentines Post, where I made Swan Choux Buns and talked about our first Valentines Day as a couple.
Chocolate caramel pretzel truffles, makes about 35
140ml cream, single or double
250g dark chocolate, broken into small pieces
125g butter, in small cubes
200g caramel, I used carnation brand
100g pretzels, blitzed in the food processor
Method; Place the cream into a small saucepan and bring to the boil. Reduce the heat and whisk in the chocolate and butter until smooth. Cover with cling film and leave to cool until the mixture starts to thicken, then fold through the caramel, try not to completely mix it in, it should be in ripples. Place in the fridge to set until firm.
When the mixture is firm, line a tray with baking paper. Fill a mug with boiling water and dip a melon baller into it, before scooping out balls of truffle. Place the balls on the baking paper and repeat. When all the mixture is scooped out, start rolling the truffles in the pretzels crumbs a few at a time.
Store the truffles in the fridge for up to a week in an airtight container or freeze until required, leave to thaw or eat directly from frozen for an even fudgier truffle.