Chocolate Carmel Chocolate Truffles
Really creamy can freeze for I month in a tight container if left undipped.
- 3/4 cup heavy cream
- 1 1/4 cups semi sweet chocolate chips, or any flavor
- 1/4 c. water
- 1 c. sugar
- 1 Tablespoon butter
In small saucepan heat cream till hot, In a 1 qt. heavy pan place the water and sugar. Heat over med. heat till it carmelizes to a yellow gold color. Swirl pan occasionally while cooking.
Take off heat and stir in hot cream. It will bubble, stir until combined, place chocolate chips in a med bowl and pour hot mixture over,add the 1 tablespoon butter to chocolate, this keeps it creamy. Pour into a shallow dish, I used a soup bowl, let sit in ref. until firm. Will take several hours. I let sit overnight and was great.
Roll into 1" balls and place on waxed paper lined sheet. Can roll in chocolate, nuts, sprinkles, cocoa, or a mix of powdered sugar and cocoa.