Caramalised Popcorn Chocolate Truffles

Valentine’s day- what can I say, I am not a fan. It’s not that I’m a cold hearted emotionless cynic, but I just hate how forced and commercialised it all is.

That being said I will use the day, as I do with any festivity, as an excuse to eat delicious food and make beautifully rich chocolates, like below!  Surely the best way to win someone’s heart is through food, right?

These truffles are based on BBC Good Food’s recipe and the best thing is you can be really creative and tailor them to suit whoever you love by adding in their favourite liquor or chocolate bar. I decided to go all out and use Caramalised Popcorn.

ImageBasic Truffle Ingredients:

300g Dark Chocolate (at least 70%)

300ml Double Cream

60g unsalted butter

Caramalised Popcorn Coating:

30g Popcorn

200g Sugar

Flavour Inspiration:

Baileys/crunchie bar/orange/nuts.


To make the coating, melt the sugar (on a low heat-be sure not to burn) until it is a clear caramel colour. Add the popcorn and mix VERY fast before the sugar goes hard. At this stage it will be extremely delicious so do your best not to eat it all! Leave for 5 minutes to cool, and then whizz in a food processor. Set aside.

ImagePut the cream into a saucepan and add the butter until it melts and the cream begins to simmer.

While this is heating up, bash up the chocolate into little pieces and put this into a bowl.

ImageAdd the butter/cream mixture to the chocolate and mix until everything is melted and glossy looking.

ImageNow is the fun part- divide the chocolate into bowls and add whatever flavours you like. I added in about a third of my popcorn mix to the chocolate at this stage.

Chill in the fridge for at least 3 hours.

Once chilled, use a teaspoon to scoop out the mix and roll into balls in your hands. Roll them around in the remaining popcorn mix to coat. Keep in a cool place to avoid melting. Put them in a nice box/jar with some ribbon and you have a lovely personalised gift.

Voilà! x