Turn the traditional turtle into a truffle. The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy. Create two variations: one coated in pecans and the other coated in cocoa (an alternative for friends and family with nut allergies). No need for a piping bag, get a mini scooper and make this homemade treat.
|Chocolate Caramel Truffles|
Author: Yields 25-28 piecesServes:
- 1 cup sugar
- 2/3 cup heavy cream
- 9oz bittersweet chocolate, chopped
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 cup pecans, finely chopped, for coating
- 1/4 unsweetened cocoa powder, for coating
- Pour sugar in a dry heavy saucepan over low-medium heat. Allow sugar to sit undisturbed until it begins to melt, then occasionally swirl pan until sugar is completely melted and turns into golden caramel.
- Remove pan from heat. Carefully add heavy cream. Caramel cream mixture will bubble and slightly steam. Return pan over low heat. With a fork, stir mixture until it melts into into a smooth caramel sauce.
- Remove pan from heat again. Add chocolate, salt, and vanilla to caramel sauce. Stir mixture until chocolate is melted and smooth to make the truffle base.
- Place uncovered pan in refrigerator to cool for 30-45 minutes until it is set, then remove pan. Line a baking sheet with wax paper or parchment paper. Using a mini ice cream or cookie scooper, scoop truffle base into balls onto prepared sheet. (The saucepan may have remnants of caramel. Optional: include each scoop with caramel remnants for a slight crunch and bursts of caramel in each bite, otherwise exclude remnants). Place sheet in freezer for 5-10 minutes to firm balls, then remove sheet. .
- While balls are in freezer, place chopped pecans and cocoa onto 2 separate plate. After removing sheet from freezer, shape truffles with cold, dry hands to smooth out surface. Divide truffles into 2 batches. Roll the 1st batch into cocoa and roll the 2nd batch in pecans to coat.
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