The Cairns Post
SALTED CARAMILK TRUFFLES
SERVES 14. PREP 30 MINS INGREDIENTS
• 2 x 180g blocks Caramilk chocolate
• ½ cup cream
• 1 cup desiccated coconut
• 1 tsp salt flakes
1 Reserve ⅔ of one block of Caramilk. Place the rest into a bowl over a saucepan of simmering water with the cream. Stir until melted and smooth.
2 Remove from heat and stir through coconut and ½ tsp salt flakes. Refrigerate until cool.
3 Roll cooled mixture into small balls and return to the fridge.
4 Place reserved Caramilk in a clean bowl over a saucepan of simmering water and stir until melted.
5 Insert a skewer into a ball and dip into melted Caramilk until well coated. Allow excess to drip off, then carefully remove skewer and place on a cooling rack over a sheet of baking paper. Repeat with remaining balls.
6 Drizzle any excess melted Caramilk over truffles and sprinkle with remaining salt. Refrigerate until ready to eat.