The second I saw a recipe for Chocolate Caramel Truffles I knew I was about to gain 10 pounds. I’m a huge fan of caramel so anything with it grabs my attention, especially in truffle form!
This recipe is easy to make, even with the caramelizing process. Just remember to keep your sugar on a low, steady heat and stir often. Also, remember to use a fork or to stir the sugar so it comes out silky smooth.
- 1 cup of sugar
- 2/3 cup heavy cream
- 9 to 12 ounces of fine-quality bittersweet chocolate (not unsweetened), chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- For coating
- 1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine
- In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
- Coat truffles:
- Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of the truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.