Luke Grant is joined by Sarah Boorer, communications professional & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Caramilk truffles.

1. Melt 180g (one block) of Caramilk chocolate in a heatproof bowl with 1/3 cup of thickened cream.
If heating in the microwave: heat in 30 second increments, stirring each time until melted.
2. Add one additional piece of Caramilk into the heated mixture at a time (up to half an extra block). Stir mixture until melted.
3. This is the time to add any additional flavours such as chopped nuts or 1/2 cup desiccated coconut.
4. While still in the heatproof bowl, cover with cling wrap. Be sure to put the cling wrap directly on top of the mixture so as not to let any air in. Set aside in a cool, dark place overnight.
5. Now that the mixture has thickened take a tablespoon and roll mixture into balls. Set aside on a baking tray to set in the fridge for 10 minutes.
6. Meanwhile, melt some additional caramilk chocolate in a heatproof bowl. Set aside to cool slightly.
7. Dip truffles into the melted chocolate. This can either be done with a fork or by inserting a skewer into the truffle. Set each truffle out onto a parchment lined tray.
8. Sprinkle salt flakes (or chopped nuts) onto the top of each truffle and place in the fridge for at least 20 minutes to set.
9. Enjoy!

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