Salted Caramel Chocolate Brownie Cake Truffles Recipe

So what is the difference between a Cake Ball and a Cake Truffle?

The difference between a Cake Ball and a Cake Truffle is quite simply decadence.  

Cake Balls are made using a mixture of cake crumbs and frosting, these scrumptious Cake Truffles are made with gooey, rich and dense chocolate brownie and silky smooth salted caramel.  

These delicious cake truffles are little chocolate bombs of deliciousness. The smooth and rich filling is distinctly truffle like, bold, flavourful and seriously chocolatey, with the most delicious salted caramel kick.

This recipe may seem a little time consuming but it was honestly more of a pain to type up then it was to actually make the truffles, so please don't let that put you off.

To Make the Chocolate Brownie:

185g unsalted butter
185g dark chocolate
3 large eggs
1 tsp vanilla paste
250g caster sugar
110g plain flour
1 tsp salt

Brownie pan measuring approx. 9" square.

Preheat the oven to 180C / gas mark 4.  Line the brownie pan with parchment paper and set aside.

Melt the butter and chocolate together in a large heavy based saucepan.

In a medium sized mixing bowl, beat the eggs with the sugar and vanilla, just until combined.

Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a little bit before gradually beating in the egg and sugar mixture.  Add the flour and mix just until smooth. Scrape the brownie mixture out of the pan into the prepared brownie tin.

Bake for around 25 minutes or until the top has dried and become a paler brown and the surface has cracked slightly.  A knife inserted into the centre should reveal a dark, dense and gooey middle. 

The difference between gooey, moist, heavenly brownies and dry, cakey brownies is only a few minutes, be careful not to over bake them, the brownies will continue to cook as they cool.

Remove the brownies from the oven and place on a wire rack to cool completely before proceeding.

To Make the Salted Caramel:

150ml double cream
150ml golden syrup
75ml sour cream
sea salt 

Combine the double cream and golden syrup in a large saucepan, place over a medium heat and allow to bubble and caramelise until the caramel is thick and dark amber in colour, around 10 minutes.

Remove the pan from the heat and add the sour cream, stirring with a heatproof spatula until combined. Allow the caramel to cool before adding sea salt to taste.

To Make the Cake Truffles:

250g chocolate candy melts or tempered milk chocolate

To make the cake truffles you will firstly need to crumble the chocolate brownie and roll the crumbs into small 1" balls.

Trim the edges and top of the cooled chocolate brownie and then crumble the rest into a large mixing bowl, making sure to crumble any large pieces that fall off. You can use a fork to break any larger pieces of brownie or simply use your hands. Check that the brownie crumbs have a very fine texture and that no large pieces remain.

Gradually add 2-3 tbsp of salted caramel to the crumbled brownie and mix with a fork until thoroughly combined. The brownie crumbs will be moist and sticking together, be careful because too much caramel will make the cake truffle mixture too sticky to roll.

Take spoonfuls of the mixture and roll into uniformed balls, I use approx. 20-25g mixture for each truffle, creating approx. 1" sized truffles.

The cake truffles will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don’t get any water into the candy coating, as this will cause it to seize and make it unusable.

Roll each cake truffle by hand and place them on a baking paper–lined baking sheet.

Cover with plastic wrap and place in the freezer for around 15 minutes. You want the cake truffles to be firm but not frozen. 

Remove the cake truffles from the freezer and set aside.

Melt the candy melts according to the instructions on the packet or alternatively temper the same quantity of milk chocolate.

Place one ball at a time into the bowl of candy melts and spoon extra coating over any uncoated areas of the cake truffle to ensure it is completely covered. Lift out the cake truffle with your spoon.

Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique will create a smooth surface on the outside of the cake truffle.

Transfer the coated cake truffle to another baking sheet lined with baking 

Repeat with the remaining cake truffles and allow to dry completely.

If you have a little extra candy coating left over, pour it into a disposable piping bag and drizzle it over the tops of each cake truffle in a zigzag motion to decorate.

You can make the cake truffles ahead of time and store them in an airtight container for several days.

You can decorate your cake truffles with sprinkles, finely chopped nuts, grated milk, white or dark chocolate and even little fondant decorations.  I personally love to top my little cake truffles with tiny fondant bows and 'Eat Me' labels.





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