Caramel Truffles
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Ingredients
- 1/4 cup granulated sugar
- 2 tbsp water
- 1/2 tsp lemon juice
- 2/3 cup cream
- 9 oz semi-sweet chocolate, finely chopped
- 1/2 cup cocoa powder
- 1 lb chocolate candy coating
- Optional toppings like chopped nuts, toffee, or cacao nibs
Details
Servings 36
Preparation time 60mins
Cooking time 60mins
Adapted from candy.about.com
Preparation
Step 1
Preparation
1. First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
2. Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
3. Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
4. Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
5. Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
6. Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature.
Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
7. To form the truffles, use a candy scoop or a small spoon spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
8. Refrigerate the tray of truffles for 1-2 hours, until firm enough to dip.
9. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
10. Dip the formed truffles in the coating, using dipping tools or a fork, and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.
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