Recipe Inspiration: Chocolate Caramel Truffles

By Anna McCoy On Tuesday, December 04 th, 2012 · no Comments · In Recipes ,Uncategorized

Here is a delicious  recipe for Chocolate Caramel Truffles – a signature dessert from our Pastry Chef, David Brooks!
Makes about 30 truffles
1 cup Sugar
2/3 cup Heavy Cream
9 ounces 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 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.
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