Makes 45–50 truffles
600 millilitres double cream
260 grams salted caramel
600 grams Dr. O dark chocolate, finely chopped
To coat the truffles:
100 grams Cocoa
300 grams white chocolate, melted
300 grams milk chocolate, melted
300 grams extra dark chocolate, melted
You end up with 14 of each type of truffle
Add 600 grams of finely chopped dark chocolate to a large bowl and set aside.
Add the double cream and salted caramel to a medium-sized pan and place over a low heat. Heat the cream until just simmering (make sure the cream does not come to a boil as this will burn the chocolate) then pour the cream over the chocolate and leave to sit for around 20 seconds; then stir until fully combined and you achieve a silky smooth ganache.
Pour the ganache into a grease-proof-paper-lined roasting tin, cover with cling film, and place in the fridge for 2 hours or until it sets firm.
Once the ganache is set, take a melon baller and scoop out your truffles and place each one onto a lined baking tray. Cover and place into the fridge while you melt your chocolate.
Next it’s time to coat and decorate your truffles! First take 14 of your truffles and coat in a light dusting of cocoa powder. To do this simply place your cocoa powder in a small bowl and place each truffle in the cocoa one by one to delicately coat. Remove from the cocoa and gently knock back and forth between your fingers to remove any excess cocoa.
For your chocolate coated truffles, place each truffle on the end of a fork and hover over your melted chocolate. Take another fork and dip it into the chocolate, bringing the melted chocolate up and around the truffle to coat it.
Tap the fork with the truffle on on the edge of the bowl to encourage the melted chocolate down and around the truffle then gently place onto a lined tray. (We coated 14 in milk chocolate, 14 in white chocolate, and 14 in dark.)
Once you have coated all your truffles why not go the extra mile and add a contrasting drizzle to each! To do this, simple add the remaining melted chocolate to a piping bag and make a very small cut at the end.
Hover over your truffles around 25 centimetres above and quickly go back and forth with the piping bag to create a drizzle over each truffle. We did white chocolate drizzle over the dark chocolate truffles. A dark chocolate drizzle over the white chocolate truffles and a double white chocolate drizzle over our milk chocolate truffles - but see how creative you can get! Reserve any leftover chocolate in have in your piping bag.
To create your truffle tree masterpiece, take a polystyrene cone and cover with greaseproof paper. Secure on your serving board with around 1/2 teaspoon of melted chocolate.
Pipe a small amount of chocolate where your first truffle will sit. Then pipe chocolate over the bottom of your first truffle then gently put in place. Repeat this step to create you first layer.
To create your second and remaining layers, simply pipe a small amount of chocolate over the top of your truffle near the cone and again on the back of your next truffle and gently stick in place. It’s simply a matter of being delicate and using your melted chocolate as cement to hold everything together.
Work your way up the cone, alternating the truffles you use, and finish with a truffle on top. Serve and enjoy!