Let’s start by making the ganache for the brownie truffles. Heat up ½ cup of double cream in a pan until it’s boiling hot. Then pour that over the chopped dark chocolate. Leave it for a few minutes, then mix together.
Now onto the truffles. Mix together the brownie crumbs and the chocolate ganache until the crumbs are evenly mixed through. We want the mix to be very moist and fudge-like. Most importantly, it needs to be able to be shaped so that we can make balls out of it.
For the caramel, melt the sugar in a saucepan over a medium-high heat. Stir continuously until the sugar turns a deep golden brown. Add the butter and stir well while it melts and is then properly combined with the caramel. Cook for a further couple of minutes.
While continuing to mix, add ½ cup of double cream slowly. The hot caramel can bubble a lot while we add ingredients, so be careful.
Check the caramel sauce by spooning out a little and allowing it to cool. If its consistency is too thick then you can add a little more double cream to the mix. Once you are happy with the consistency, add the salt and cook the caramel for a further minute. Remove the pan from the heat and leave to cool completely. Use your fridge if needed.
Now let’s get assembling! Measure out ⅛ cup of the brownie mixture and shape it into a ball, and flatten into a disc. Follow this by shaping ½ tablespoon of the cold caramel into a small sphere and put it firmly in the middle of the brownie disc. Mold the brownie mix around the caramel ball and shape it into a ball. Place on a tray.
Repeat this whole process until you have run out of either mix and then place in the fridge for 15-20 minutes.
While in the fridge, melt some dark chocolate in a pan. Remove the balls from the fridge and coat them in the melted dark chocolate. Allow to set for 20-30 minutes at room temperature.
Serve up or keep in a closed container in the fridge. Enjoy!