Caramel Chocolate Truffles

  1. Place 1 pound of the chocolate into a 2-quart mixing bowl.
  2. In a 2-quart heavy-bottomed saucepan, combine the sugar, water, and lemon juice.
  3. Cover the pan, bring to a boil over high heat, and boil for 2 minutes.
  4. Remove the cover and continue to cook the mixture, without stirring, until it turns deep amber.
  5. At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.
  6. Remove both the caramel and the cream from the heat and pour the caramel into the saucepan with the cream.
  7. Be very careful as the mixture will bubble and foam vigorously.
  8. Return the mixture to medium heat and stir with a long-handled heatproof spatula or wooden spoon until completely smooth (about 1 minute).
  9. Strain the mixture into the bowl with the chocolate.
  10. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
  11. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
  12. Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
  13. Line 2 baking sheets with parchment or waxed paper.
  14. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream.
  15. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
  16. Or use a small ice cream scoop to form the mounds.
  17. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
  18. Dust your hands with cocoa powder and roll the mounds into balls.
  19. These will be the truffle centers.
  20. Cover and chill the centers for another 2 hours in the freezer.
  21. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
  22. Line 2 more baking sheets with parchment or waxed paper.
  23. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
  24. Place a truffle center into the tempered chocolate, coating it completely.
  25. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
  26. After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder.
  27. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
  28. When the truffles are set, place them in paper candy cups.
  29. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
  30. The truffles are best served at room temperature.
  31. Caramel Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
  32. Caramel Toasted Almond Truffles: Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
  33. Sprinkle the top of each truffle with finely chopped, toasted almonds.
  34. Caramel Toasted Almond Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
  35. Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
  36. Sprinkle the top of each truffle with finely chopped, toasted almonds.
  37. Caramel Hazelnut Truffles: Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
  38. Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
  39. Caramel Hazelnut Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
  40. Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
  41. Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
  42. Salted Caramel Truffles: Add 1 teaspoon Fleur de Sel or other fine sea salt to the truffle cream after adding the caramel mixture.
  43. After dipping the truffles, sprinkle the top of each truffle with a pinch of Fleur de Sel or other fine sea salt before the chocolate sets up.

bittersweet chocolate, sugar, water, freshly squeezed lemon juice, heavy whipping cream, cocoa powder

Taken from www.epicurious.com/recipes/food/views/caramel-chocolate-truffles-393457 (may not work)

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