*
Over 38,000 searchable recipes available
*
HOME
•
About us
•
Contact us
•
Visit AllQue.com
Monday, May 06, 2024 11:06 AM
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Admin Login
Submit a Recipe
Categories
»
Afghan
(27)
»
African
(37)
»
American
(0)
»
American Indian
(44)
»
Appetizers
(1279)
»
Arabian
(19)
»
Australian
(42)
»
Bakery
(0)
»
Barbque
(121)
»
Beans
(0)
»
Beef
(562)
»
Breads
(2484)
»
Breakfast
(349)
»
British
(6)
»
Cajun
(203)
»
CakesDeserts
(1631)
»
Candy
(554)
»
Canning
(2)
»
Cassoroles
(273)
»
Cheese
(158)
»
Cookies
(1367)
»
Copy Cat
(31)
»
Crock Pot
(1320)
»
Deserts
(2253)
»
Diabetic
(2402)
»
Dips
(220)
»
Drinks
(800)
»
Dutch
(12)
»
Filipino
(29)
»
Fish
(290)
»
Foul
(24)
»
Freezer
(11)
»
French
(39)
»
Fruit
(280)
»
German
(124)
»
Greek
(90)
»
Ground Beef
(436)
»
Holiday
(0)
»
Indian
(112)
»
Indo Chinese
(72)
»
Irish
(72)
»
Italian
(285)
»
Jambalaya
(9)
»
Japanese
(46)
»
Jewish
(124)
»
Kids
(116)
»
Korean
(26)
»
Lamb
(43)
»
Main Course
(1639)
»
Mexican
(356)
»
Misc
(6118)
»
Oriental
(620)
»
Pakistan
(12)
»
PanCakes
(20)
»
Pasta
(347)
»
Pies
(522)
»
Pork
(335)
»
Poultry
(2728)
»
Puddings
(44)
»
Russian
(28)
»
Salads
(976)
»
Sandwich
(131)
»
Sauces
(980)
»
SeaFoods
(792)
»
Side Dishes
(602)
»
Soups
(1438)
»
Steak Specials
(0)
»
Syrups
(56)
»
Thai
(113)
»
UC - Taste of Home
(35)
»
Vegetables
(1188)
»
Vegetarian
(403)
»
Wild Game
(266)
Basic Search
Adv Search
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
Main Ingredients
Instructions
Recipe Home
»
Candy
»
Chocolate Caramel Truffles
Recipe A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Save to favorite
Write a comment
Print this recipe
Email this recipe
Chocolate Caramel Truffles
Category:
Candy
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
280
Rating:
(
4.0
) by
2
users
Ingredients:
CARAMEL:
1/2 cup PLUS 2 TABLESPOONS GRAN --
ULATED SUGAR
1/4 cup WATER
1/4 cup HEAVY CREAM
GANACHE:
8 oz BITTERSWEET CHOCOLATE --
COARSELY CHOPPED
3/4 cup HEAVY CREAM
1 tbsp UNSALTED BUTTER -- SOFTENED
2 tbsp VANILLA EXTRACT
CONFECTIONERS' SUGAR
UNSWEETENED COCOA POWDER
Instructions:
Make the caramel: In a small heavy saucepan, combine the sugar and
water. Bring to a boil over medium heat, stirring until the sugar
dissolves. Then continue to boil, without stirring, 4 to 5 minutes
longer, or until the syrup caramelizes and turns a deep amber in
color. Immediately remove the syrup from the heat and add the cream.
(The mixture will bubble up). Using a wooden spoon, stir until
completely smooth; if necessary, briefly return the caramel to low
heat and stir until smooth. Scrape into a small bowl and let cool to
room temperature. Refrigerate until well chilled, at least 2 hours.
Make the ganache: Place the chocolate in a food processor fitted with
the metal blade and process until finely chopped. In a small
saucepan, over medium heat, bring the cream to a gentle boil. With
the motor of the food processor running, pour the cream through the
feed tube. Process for 10 to 15 seconds, until the chocolate is
completely melted. Using a spatula, scrape down the side of the work
bowl.
Add the butter and vanilla and process for about 5 seconds, or until
the mixture is smooth and creamy. Scrape the ganache into a medium
bowl. Cover with plastic wrap and refrigerate until firm enough to
pipe, about 1 hour. Make the caramel centers: Line a small baking
sheet with waxed paper. Using a 1/4-teaspoon measuring spoon dipped
in cold water, scoop out level spoonfuls of the caramel and place
about 1 inch apart on the baking sheet. Freeze until firm, at least
30 minutes. Form the truffles: Transfer the chilled ganache to a
pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe
1 1/4-inch mounds with pointed peaks onto a clean baking sheet.
Refrigerate or freeze the truffles for 10 to 20 minutes, or until
just firm enough to roll. Sift a light dusting of confectioners'
sugar over the chilled truffles. Lightly coat the palms and
fingertips of your hands with confectioners' sugar. With your
fingertips, pinch a truffle into a round, then roll it gently between
your palms into a slightly irregularly shaped 1 1/4 inch ball. Place
the rolled truffle on the baking sheet, and form the remaining
truffles into rounds. Refrigerate the truffles for about 10 minutes,
just until firm. Remove the rolled truffles from the refrigerator.
Remove 5 or 6 of the caramel centers from the freezer and place on a
cold plate. Working quickly, with your fingertips, pinch a caramel
center into a small ball. With the tip of your index finger, make an
indentation about 2/3 of the way through the center of a chocolate
truffle. Insert the caramel center in the truffle and, with your
fingertips, mold the chocolate over the caramel,
covering it completely. Place on a baking sheet and repeat the
procedure with the remaining chocolate truffles and caramel centers.
Refrigerate until firm, at least 30 minutes. Roll half the chocolate
truffles in sifted confectioners' sugar to coat. Roll the remaining
truffles in sifted cocoa powder to coat. Store the truffles for up to
5 days in an airtight container in the refrigerator. Remove from the
refrigerator 30 minutes before serving. ~ Judith Sutton
webmaster@godiva. com
Recipe By :
Rate this recipe:
1
2
3
4
5
Other Candy recipes you might be interested
»
Butter Creme Mints
»
White Chocolate Fudge
»
Candy Apples
»
Fudge
»
Peanut Butter Fudge
»
Homemade Caramel Corn
»
Marshmallow Fudge
»
Mexican Pecan Candy
»
Peanut Butter Candy
»
White Chocolate Covered Pretzels
Featured Recipe
»
Apple Blossom
Category:
Drinks
Hits:
271
Rating:
(
4
)
Most Popular
BAR-B-QUE TERIYAKI SAUCE
Dixie Stampede Creamy Veggie Soup
Mardee's Casserole Special
The Original Coney Island Meat Sauce
Quick & Easy Chicken Pot Pie
Bar-X BBQ Sauce
Chess Pie Ii
RAISIN BRAN MUFFINS
Caramel Cheesecake Bars
Creamy Chicken Gravy
Big Boy Pizza (TASTES LIKE A FRISCH’S BIG BOY)
Chicken In Coconut Milk Soup
Blueberry Delight Pie
West Lake Beef Soup (egg drop soup with beef)
Club Burrito
Newest Recipes
Peanut Butter Texas Sheet Cake
KY Brown Butter Sheet Cake
Orange Creamsicle Texas Sheet Cake
Bunuelos (circus waffles)
Peanutbutter Muffin - 3 ingredients
Schoolhouse peanutbutter cookies
Mountain William Dip
Hawaiian Sticky Buns
Tem's No-Fuss Yeast Bread (Loaf)
Tem's Quick Drop Biscuits
Tem's Perfect Onion Rings
Million Dollar Fudge
1/4 Texas Sheet Cake (1/2 & Full)
Tem's Taco Sauce II
Aloha Casserole
There are no comments: (0)
Write a Comment for Chocolate Caramel Truffles recipe
All fields with * are required
Name:
*
Email:
*
Comments:
*
Only 200 char allowed
Char count
Security Code:
559253
Enter Security Code:
*