| Ingredient | Method |
| water 50ml caster sugar 40g butter 15g dark chocolate coin 100g, chopped Dusting: 2tbsp cocoa powder+2tsp icing sugar *makes appr 9 truffles | 1. Place chopped chocolate coins into a medium bowl. Set aside. 2. Heat up wok, melt sugar without water until the sugar starts to turn into light brown. Very carefully add in water and cook for 1 minute stirring constantly. Add butter and continue to cook until melted and combined. Remove from heat. 3. Pour the caramel sauce quickly over the chocolate and stir until melted and mixture is smooth. 4. Cover and chill until firm, about 20 minutes. 5. Line a rimmed baking sheet with parchment paper. Using a small cookie scoop, shape mixture into 1 or 2-inch balls. Roll truffles between your palms to create a smooth appearance. If desired, roll truffles in cocoa powder. Chill until ready to serve. |
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