Introducing my latest obsession. Caramelised white chocolate. It deserves it’s own sentence it’s just that good. I stumbled upon this creation one night by pure accident (I like to call it good chocolate karma) while reading through my twitter feed. I accidentally clicked on a tweet and before I knew it I was transported via a blog into the realm of golden caramel-coloured goodness. It was love at first sight and I knew I simply had to recreate this so-called caramelised white chocolate and make it my own. The main reason it’s so charming (I mean other than the fact that it’s chocolate), is that it consists of just two ingredients: white chocolate and a drizzle of oil. My secret ingredient though, which makes it even more delicious, is a sprinkle of sea salt flakes. Other than eating it straight out of a jar with a spoon, I have also day-dreamed about drizzling it over ice cream, spreading it between cookies or cakes, making cake pops from it, blobbing it on top of vanilla cupcakes and stirring it into hot milk on a chilly evening. How I lived my life up until this point, without caramelised white chocolate in my life, is a mystery, but now that I’ve found it, I want to share the delicious secret with everyone, and I hope once you have tried it, you will do the same!
Roasted White Chocolate Truffles with Coconut
200g The Kate Tin White Baking Chocolate, chopped
2 tbsp vegetable oil
55g cream, heated
pinch of sea salt flakes
toasted coconut, for rolling
Arrange the broken-up white chocolate on a baking sheet and drizzle with the oil. Place in an oven preheated to 150C for 40-50 minutes, stirring every 10 minutes until it reaches a rich caramel colour. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil until it reaches melted chocolate consistency. Heat the cream to just below boiling point then pour over the caramelized chocolate and stir until smooth. Pour into a shallow container, sprinkle with the salt and allow to set for 1-2 hours. Roll teaspoonfuls of the mixture into truffles then roll in the toasted coconut. Chill in the refrigerator to set.