Doesn't looking at that picture make you want to pop one in your mouth and let it slowly melt on your tongue? Maybe it's just me but I am a resolute chocoholic. These little chocolate rock are completely soft and gooey, more like a ganache than a fully solid truffle. The coriander seed works surprisingly well, its warm and citrus flavours mingle with the sweetness of the dulce du leche and the chocolate just tops it off. Pop a couple on a plate and have with a coffee or a glass of red wine. Purely indulgent but totally satisfying.
Recipe
80g good quality milk chocolate
1 tbsp coriander seeds
200g dulce du leche or caramel
3 tbsps milk
pinch of sea salt
cocoa powder for dusting
Break the chocolate into small pieces into a bowl and set aside.
In a dry frying pan, over a low heat, gently toast the coriander seeds for about 4 - 5 minutes, making sure that they don't burn!
Add the dulce du leche to a medium sauce pan, along with the toasted seeds, milk and salt. Whisk well to make sure it is smooth and everything has combined nicely. Let simmer for 3 minutes. Remove from the heat and allow to stand for 1 - 2 hours. This will really give the dulce du leche a chance to become thoroughly wrapped up with the flavour of the coriander seed.
When you return, crush the seeds with a potato masher or something similar. It doesn't have to be perfect, you just want to release as much flavour as possible. Strain through a fine mesh sieve and return the dulce du leche to the heat. Bring back to a simmer and once hot, you can pour over the chocolate.
Keep stirring the chocolate mixture until it has completely melted and is smooth and silky. Pop in the fridge for another 1-2 hours.
When the ganache has set (it doesn't get as firm as traditional cream truffles, it will be softer) scoop out with a teaspoon and roll in some good quality cocoa powder such as Green and Blacks.
And there you have it, warm, caramelly chocolately bites.
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