Chocolate truffles with cinder toffee recipe
 Chocolate truffles seem so indulgent, but are simple to make. Try them with cinder toffee, also known as honeycomb toffee, for a truly sweet treat. 350ml/12fl oz double cream400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces3-4 tbsp sifted cocoa powder 350ml/12fl oz double cream 400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces 3-4 tbsp sifted cocoa powder 200g/7oz caster sugar50ml/1¾fl oz clear honey1 tbsp liquid glucose¾ tsp bicarbonate of soda 200g/7oz caster sugar 50ml/1¾fl oz clear honey 1 tbsp liquid glucose ¾ tsp bicarbonate of soda Method For the chocolate truffles, place the cream into a saucepan and bring to the boil.Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth.Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat themPlace on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve.For the cinder toffee, line a baking tray with baking parchment.Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil.Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.Pour onto the lined baking tray and leave to cool for 30 minutes.Break into shards and store in a sealed container until you want to serve it. For the chocolate truffles, place the cream into a saucepan and bring to the boil. For the chocolate truffles, place the cream into a saucepan and bring to the boil. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. For the cinder toffee, line a baking tray with baking parchment. For the cinder toffee, line a baking tray with baking parchment. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Pour onto the lined baking tray and leave to cool for 30 minutes. Pour onto the lined baking tray and leave to cool for 30 minutes. Break into shards and store in a sealed container until you want to serve it. Break into shards and store in a sealed container until you want to serve it.