Licorice, Lime and Sea Salt Truffles

Here’s a sweet little treat for the licorice lovers, from cookbook author Wendy Morgan.

INGREDIENTS:

150 g dark chocolate (50% cocoa) 20 g butter
100 ml cream
150 g soft licorice, chopped
zest of 2 limes
3⁄4 tsp flaky salt
1 tbsp cocoa powder

METHOD:

Chop the chocolate and place into a bowl.

In a small saucepan bring the butter and cream to the boil and pour over the chocolate. Whisk until smooth.

Stir in the licorice followed by the lime zest and salt.

Pour the mixture into a small tray lined with baking paper and leave to set for at least 2 hours in the fridge.

Cut the truffle into small squares and sprinkle with the cocoa powder, or roll into balls and toss in the powder.

Makes 40 truffles. Store in the fridge.

Tips:
Chop the licorice as fine as you can be bothered; it takes a little patience.
To easily cut the truffle into squares, wipe the knife you plan to use with a clean, hot cloth between each cut.

Recipe from
Comfort Cooking:
Enough for leftovers and lazy days in Kiwi homes
By Wendy Morgan
Publisher Bateman Books