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)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe