Caramel Truffles are rich, luxurious chocolate truffles with the deep taste of caramelized sugar. These are made a little differently than traditional truffles–rather than just being made with chocolate and cream, they include a base of homemade caramel sauce, that gives the candies depth and the smoky sweet flavor of caramel. They have a toasty, rich sugar taste that is absolutely addicting!
Our favorite way to top these is with Candied Cacao Nibs. The intense chocolate and caramel flavor of the nibs is a perfect compliment to the truffles. You can also top them with chopped nuts, toffee bits, or just leave them plain!
Like many truffles, these have several extensive chilling periods, so make sure you leave enough time when making them.
What You’ll Need
- 1/4 cup sugar
- 2 tablespoons water
- 1/2 teaspoon lemon juice
- 2/3 cup cream
- 9 ounces semi-sweet chocolate (finely chopped)
- 1/2 cup cocoa powder
- 1 pound chocolate candy coating
- Optional: toppings like chopped nuts, toffee, or cacao nibs
How to Make It
- First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
- Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
- Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
- Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
- Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
- Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
- To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
- Refrigerate the tray of truffles for 1-2 hours, until firm enough to dip.
- Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
- Dip the formed truffles in the coating, using dipping tools or a fork, and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.
SOURCE: The Spruce, by ELIZABETH LABAU
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