Chocolate, people! Elegant Chocolate Caramel Truffles, dusted with cocoa and perfect for holiday gift-giving. Even if you just give them to yourself!
I have been making Chocolate Caramel Truffles for a long, long time. As a matter of fact, just yesterday I asked my friend Pat, “How long have I been making Chocolate Caramel Truffles at Christmas?” Her immediate response was, “Well, for as long as I’ve known you.” That has been almost 20 years now…where does the time go?
Anyway, I’ve had the recipe for a long time. I am pretty sure it came from one of the food magazines I subscribed to at the time, but for the life of me, I can’t remember which one. So, the recipe goes unattributed. But…these. Oh, these are just DI-Vine!
I have a confession to make too. Until this year, I always dreaded making them. They were such a pain in my foot (erhmmm). BUT I finally thought of doing something that made ALL the difference in the world. What I didn’t like about making them was that the rolling process was so messy; the heat of my hands would make a gooey, sticky nightmare. This time, I slipped on a pair of disposable gloves. The gloves insulated the chocolate from the heat of my hands enough to make the process a total breeze! It was one of those I-can’t-believe-I-didn’t-think-of-this-sooner moments; at least you can benefit from my years of frustration.
I’ll be making these a LOT more now! And you should too. If you really want to knock someone’s socks off, this is the candy to make. While Christmas is almost over (it’s not over until January 6th, twelfth night this year), Valentine’s Day is approaching and these are super, super gifts.
I take absolutely no responsibility if you make these. Again. And Again. And again.
p.s.: I purchase my Bensdorp Dutch Processed Cocoa at King Arthur Flour. That 16 ounce bag goes a long way and is well worth the price; it really is the one ingredient that makes these truffles super special.
- FOR TRUFFLES:
- 1 cup sugar
- ⅔ cup heavy cream
- 9 ounces fine-quality bittersweet chocolate
- ¼ teaspoon salt
- 1 teaspoon vanilla
- FOR COATING:
- ½ cup unsweetened cocoa (I use Dutch Processed Cocoa link for purchasing below)
- or you could use finely ground pecans, or any decorating candies
- In a heavy saucepan (about 3½ quarts) cook sugar over moderate heat, stirring with a fork until melted.
- Continue stirring until sugar is a golden caramel.
- Remove pan from heat and add cream carefully; the 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.
- Stir until the chocolate is completely melted.
- Transfer mixture to a bowl and refrigerate, covered, about 2 hours, or until firm (I usually make mine the night before, and roll them the next morning).
- Scoop out truffle mixture with a melon baller (or a spoon), enough for a 1 inch ball (I used the large end of my melon baller).
- Using gloves to keep the chocolate from melting, use your palms to form smooth balls.
- Roll truffles in ½ cup cocoa powder or coat with finely ground pecans, pressing nuts slightly to adhere.
- If using cocoa to coat, lightly tap the truffle to knock off excess cocoa powder and store in individual candy papers.