Chocolate Caramel Truffles

TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: 45 min
Cook: 10 min
 
YIELD: 24 small truffles
LEVEL: Easy

ingredients

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Directions

Heat the heavy cream in a small saucepan. Meanwhile in a separate pan, mix the sugar and 1/4 cup water and bring to a boil. Once the sugar starts to turn amber, swirl the pan to evenly distribute the color. Remove from the heat and pour in the hot heavy cream, whisking to combine.

Pour the caramel over the chocolate chips and whisk until the chocolate melts, then stir in the butter. Pour the mixture into a shallow dish and chill in the fridge until completely set, at least 45 minutes.

Once set, use a teaspoon to scoop out spoonfuls of the mixture. Roll in your hands until round and roll in cocoa powder to coat.

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5

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  • on December 17, 2014

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    Made a double batch for Christmas party last weekend. I put them on the table and they were gone in 10 minutes. All the other store bought desserts were not touched. These are the best! Going to make more and give them as gifts.

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  • on December 13, 2014

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    My first ever caramel and it worked perfectly. After witnessing a friend make a similar recipe this week and try the caramel 3 times with it chrystalising every single time I was super worried. No issues here, just needed patience! Only issue was when I added the cream it bubbled so much it overflowed and made a bit of a mess of the stove top. I was worried this meant I didn't have enough caramel in the chocolate but it set fine and was delicious! An easy Christmas present. Thanks from New Zealand!

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  • on August 18, 2014

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    The Truffles are so rich and silky in your mouth. Julia is a wonderful Chef and her recipe is as easy as can be. My first time results made me look like a confectionery wizard. Thanks Julia

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