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Burnt Sugar Muscovado Truffles | recipe via DisplacedHousewife Rebecca Firth

Burnt Sugar Muscovado Truffles

Burnt Sugar Muscovado Truffles are up next in our 12 Days of Sweet Treats and they are such the perfect, ultimate sweet treat to my always modest palate.
5 from 4 reviews
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Course: Dessert
Cuisine: Truffles
Keyword: Burnt Sugar, Caramel, Truffle, Muscovado, Dessert
Servings: 28 Truffles


For the Burnt Sugar

  • 2/3 cup (128 g) granulated sugar

For the Truffles

  • 10 tablespoons (142 g or 5 oz) unsalted butter
  • 1 cup (210 g) dark muscovado or brown sugar packed (see note above)
  • ½ cup (120 ml) heavy whipping cream
  • 1 tablespoon ground coffee or espresso
  • 1 tablespoon (13 g) real vanilla extract
  • 1 teaspoon (6 g) sea salt
  • 2 1/4 cups (293 g) powdered sugar

For the Truffle Coating

  • 2 1/2 cups (300 g) dark chocolate finely chopped

For the Garnish

  • Edible Gold Leaf optional


For the Burnt Sugar

  • To make the Burnt Sugar Ginger, spray a rimmed baking sheet heavily with nonstick spray and set aside.
  • Add the sugar to a heavy-bottomed saucepan and turn the heat to medium high, constantly stirring until the sugar liquefies, turns golden brown and no sugar crystals remain. Pour onto the prepared baking sheet and use a spatula to spread evenly until it’s about 1⁄4 to 1⁄8inch (0.7 to 0.3 cm) thick. Set aside for 1 hour to cool and harden. Once cool, turn out onto a cutting board and cut into small bits. They're going into a truffle, so they need to about the size of the tip of a pencil or somewhere close to that. Careful cutting them, they’re sharp.

For the Truffles

  • Melt butter + brown sugar in a medium saucepan over medium heat. Add the cream and bring the mixture to a boil, whisking constantly for 1 minute. Take off of the heat and whisk in the ground coffee, vanilla and salt. Let cool for 5 minutes and then add in the powdered sugar until it comes together in a thick paste. Stir in the crushed burnt sugar*. Chill in an airtight container for several hours or overnight. If you store it overnight, you may need to leave it at room temperature for a bit to become more easily scoopable (scoopable is a word, right?).
  • Cover a baking sheet with parchment paper. Using a cookie scoop**, scrape up 1 tablespoon (14 g) of the brown sugar mixture. Scrape the bottom of the scoop against the side of the dish so that it’s flat and release the truffle onto the prepared baking sheet. Place the truffles in the freezer for several hours or until frozen and firm.
  • For the truffle coating, in a medium, heat-safe bowl, add the chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until barely melted and not quite smooth. Set on top of a hand towel and stir until all of the lumps are gone. Set aside, stirring frequently while it cools.
  • Set some parchment paper underneath a cooling rack.
  • Using a dipping or regular fork, dip the frozen truffles into the chocolate coating. Tap the fork on the side of the bowl, letting the excess chocolate fall back into the bowl. Place the truffle on the cooling rack. Let the truffles set for 1 hour. Either garnish with the crushed burnt sugar or the gold leaf (as detailed in the notes section). Transfer to an airtight container (lined in parchment with parchment separating each layer of truffles) to store in the fridge until ready to serve for up to several weeks.


*You could reserve some of the burnt sugar to garnish the truffles if you don’t want to use the gold leaf.
**If you don’t have a 1-tablespoon cookie scoop, measure out 1 tablespoon of the truffle filling and roll it into a ball. 
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo