Ingredients:

  • 8 oz (225 g) Dark Chocolate (70% Cacao minimum), finely chopped
  • 2 Tbsp (30 g) Unsalted Butter, cut into small cubes
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • ¼ tsp (1 g) Fine Sea Salt
  • ½ cup (120 ml) Salted Caramel Sauce (thick, cooled)
  • 1 cup (50 g) Mini Pretzels, roughly crushed
  • ¼ cup (30 g) Unsweetened Cocoa Powder (for coating)
  • Confectioners’ Sugar (Icing Sugar), As needed (for coating alternative)

Instructions:

  1. Prepare the Base: Place the chopped chocolate and butter into the heat-proof bowl. Set aside.
  2. Heat the Cream: Gently heat the heavy cream and sea salt in the small saucepan until just simmering around the edges (do not boil vigorously). Remove from the heat immediately.
  3. Melt and Combine (The Ganache): Pour the hot cream over the chocolate and butter mixture. Let it sit, undisturbed, for five minutes to allow the residual heat to melt the chocolate completely.
  4. Emulsify: Using a rubber spatula, slowly begin stirring from the centre outwards until the mixture is smooth, glossy, and entirely uniform. This is your chocolate ganache.
  5. Incorporate Caramel and Texture: Stir the cooled salted caramel sauce thoroughly into the warm ganache. Then, gently fold in the crushed pretzels until they are evenly distributed.
  6. Chill Firmly: Cover the bowl with cling film, pressing the film directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 60 to 90 minutes, or until the mixture is firm enough to easily scoop and roll without sticking excessively to your hands.
  7. Prep the Station: Line a baking tray with parchment paper. Pour the cocoa powder (or coating of choice) into a shallow dish.
  8. Scoop and Roll: Use a small scoop or measure 1 tablespoon of the mixture. Roll quickly between your palms into a neat ball. (Tip: If the ganache gets too sticky, place the bowl back in the fridge for 15 minutes.)
  9. Coat: Immediately drop the rolled truffle into the coating dish and gently toss until completely covered. Shake off any excess.
  10. Final Set: Place the coated truffles onto the prepared baking tray. Refrigerate for a final 10–15 minutes to fully set the coating before serving.