Recipe courtesy of Julia Baker
Show: Sweet Julia
Episode: Sweet Julia
Print
Total:
1 hr 10 min
(includes chilling time)
Active:
25 min
Yield:
24 small truffles
Level:
Easy

Ingredients

  • 1 cup sugar
  • 3/4 cup heavy cream
  • 6 ounces semisweet or bittersweet chocolate chips (50 to 70 percent cocoa content)
  • 1 tablespoon unsalted butter
  • Assorted toppings: flaky coconut, colorful sprinkles, chopped hazelnuts and edible gold dust
  • Sea salt, for garnish

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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