Caramel Chocolate Truffles

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: 45 min
Cook: 10 min
YIELD: 24 small truffles
LEVEL: Easy

ingredients

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Directions

Add the sugar and 1/4 cup water to a medium pot and heat over medium-high heat until the sugar dissolves. Bring to a boil and cook, without stirring, until the sugar becomes amber in color. Remove from the heat and carefully add the cream, making sure to hold the pot away from you while stirring with a rubber spatula because the cream will bubble and spit up.

Put the chocolate and butter in a large bowl. Pour the caramel mixture over the chocolate and whisk until smooth. Pour into a shallow pan and refrigerate until firm.

Roll the mixture into small truffle-size balls. Roll the truffles in the topping of your choice and garnish with a sprinkle of sea salt.

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  • on December 04, 2014

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    I watched Julia make the Caramel Chocolate Truffles & it seemed so simple. I went to this website & printed out the recipe. Watched the show as I was making the truffles to make sure I did everything right. After 4 hours in the refrigerator, I took a spoon & scooped some into my hand to roll into a ball AND IT WAS LIKE MUD. I left it in the refrigerator another hour.... and another hour.. decided to leave it over night. It never hardened long enough to roll into a ball. So the next morning I put the dish into the freezer for several hours. It has now been in there 7 hours & is so sticky, but I'm going to try again to roll it. The difference in this recipe & the Chocolate Caramel Truffles recipe is that Julia heated the heavy cream, so I'm wondering if that would make the difference.

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