These luxurious Chocolate Caramel Truffles are the ultimate indulgent treat for chocolate lovers. The recipe features a smooth, velvety bittersweet chocolate ganache that wraps around a firm yet chewy homemade caramel center. Each bite offers a delightful contrast of textures: the firm outer shell gives way to the soft chocolate, which then reveals the rich, buttery caramel inside. Perfect for holiday gift baskets, wedding favors, or a special dessert after a dinner party. While they require some patience to assemble, the result is a professional-quality confection that looks stunning and tastes incredible. They store well in the fridge, making them a make-ahead favorite.
Chocolate Caramel Truffles
Description
These luxurious Chocolate Caramel Truffles are the ultimate indulgent treat for chocolate lovers. The recipe features a smooth, velvety bittersweet chocolate ganache that wraps around a firm yet chewy homemade caramel center. Each bite offers a delightful contrast of textures: the firm outer shell gives way to the soft chocolate, which then reveals the rich, buttery caramel inside. Perfect for holiday gift baskets, wedding favors, or a special dessert after a dinner party. While they require some patience to assemble, the result is a professional-quality confection that looks stunning and tastes incredible. They store well in the fridge, making them a make-ahead favorite.Ingredients
Directions
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Combine sugar and water in a small heavy saucepan.
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Bring to a boil over medium heat, stirring until the sugar dissolves.
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Boil without stirring for 4 to 5 minutes, until the syrup turns deep amber.
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Remove from heat and carefully add heavy cream; stir until smooth.
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If necessary, briefly return to low heat to dissolve any sugar crystals.
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Pour caramel into a small bowl, let cool to room temperature, then refrigerate until chilled (at least 2 hours).
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Place bittersweet chocolate in a food processor and pulse until finely chopped.
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In a small saucepan, bring cream to a simmer over medium heat.
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Pour hot cream over the chocolate in the processor.
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Add butter and vanilla extract; process until the mixture is smooth and creamy.
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Scrape ganache into a medium bowl, cover, and refrigerate until firm enough to pipe (about 1 hour).
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Line a baking sheet with waxed paper.
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Using a damp 1/4-teaspoon measure, scoop out small balls of chilled caramel and place on the waxed paper.
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Freeze caramel centers for 15-20 minutes to firm up.
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Transfer chilled ganache to a pastry bag fitted with a 1/2-inch plain tip.
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Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking sheet.
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Refrigerate or freeze truffles for 10 to 20 minutes until firm enough to roll.
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Sift confectioners' sugar over the chilled truffles.
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Coat your hands with sugar and roll each truffle into a 1 1/4-inch ball.
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Place rolled truffles on a baking sheet and refrigerate for 10 minutes to firm.
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Remove 5-6 frozen caramel centers and place on a cold plate.
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Pinch a caramel center into a small ball.
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Use your index finger to make an indentation 2/3 of the way through the center of a chocolate truffle.
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Insert the caramel center into the indentation.
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Mold the chocolate around the caramel to seal it completely.
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Repeat with remaining truffles and caramel centers.
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Refrigerate assembled truffles for at least 30 minutes to set.
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Roll half the truffles in sifted confectioners' sugar.
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Roll the remaining truffles in sifted cocoa powder.
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Store in an airtight container in the refrigerator.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 7.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.2mg1%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
