Salted butter caramel truffles
A recipe proposed by the team of Nigay company, located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company, located in Feurs, Loire.
Medium
Preparation: 30 min
Cooking: 10 min
15 servings
Ingredients
140g milk chocolate
60g salted butter caramel
Directions
Melt milk chocolate until it reaches 45°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down and tap with a spatula stick to bring down the excess of chocolate.
Keep at 4°C for 20 min. Then, using a pastry bag fill 3/4 of the chocolate shells with salted butter caramel.
Close the shells with milk chocolate.
Keep at 10°C for 4h. After crystallization, put upside down to unmould.
