Chocolate truffle pots with caramel sauce
- September 2016
- Serves 4
- Hands-on time 35, cooking time 10 min, plus chilling
Truly decadent desserts that are oh-so-easy to make, Simon Hulstone’s truffle pots are the best way to round off a dinner party.
- 63.1g (37.1g saturated)
- 69.9g (68.5g sugars)
- 150g dark chocolate
- 3 medium free-range egg yolks, at room temperature
- 75g caster sugar
- 300ml double cream (not chilled)
For the caramel sauce
- 100g caster sugar
- 10g liquid glucose (from the baking section of supermarkets)
- 50ml double cream, plus a little extra (optional)
- 1 tsp soy sauce (we recommend Kikkoman)
- British goat’s milk vanilla ice cream to serve (optional)
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl), then set aside until lukewarm.
- Mix the yolks and sugar with a wooden spoon in a medium heatproof bowl. Sit the bowl on the pan of simmering water and, using an electric hand mixer, beat until the mixture is thick and voluminous, and the beaters leave a trail when you lift them out.
- In a large mixing bowl, whip the cream using an electric mixer until thick and voluminous as above – it should be very softly moussey.
- When all three items are ready, add the egg mixture to the chocolate and mix thoroughly with a metal spoon, then gradually fold in the whipped cream, ensuring it’s completely incorporated. Pour into small serving glasses/pots and put in the fridge to set for 2 hours or overnight.
- To make the sauce, pour 100ml cold water into a medium saucepan, then add the sugar and liquid glucose. Bring very slowly to the boil and cook until dark brown (don’t let it burn), then whisk in the cream – be careful, it may spit – and remove from the heat. The caramel will thicken as it cools. If it’s too thick, add a bit more cream. Add the soy sauce and mix in, then cool.
- Serve the truffle pots with the sauce drizzled over and, if you like, scoops of goat’s milk ice cream.
The melted chocolate, whisked eggs and whipped cream must all be at a similar temperature when mixed to prevent the chocolate from seizing.
The pots and sauce will keep chilled for up to 24 hours. To serve, bring the truffle pots to room temperature and warm the caramel in a pan.
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