These irresistible chocolate caramel truffles are an amazingly chewy and delicious treat. The sweet, luxurious combination of dark chocolate and toffee is sure to tantalize your taste buds. With just a few simple ingredients and steps, you can make these little morsels of deliciousness in no time.
To begin, you’ll need 1 cup of heavy cream, 11 ounces of finely chopped bittersweet chocolate, 5 ounces of finely chopped milk chocolate, 3/4 cup sugar, 3 tablespoons of butter at room temperature, and a pinch of salt. The bittersweet and milk chocolate should have a higher percentage of cocoa for the best flavor and texture.
Your next step is to create a simple caramel. Start by heating the granulated sugar over medium heat in a medium-sized heavy-bottomed saucepan. The caramel will begin to brown at the edges before liquefying. Gently push the liquefied sugar into the middle of the pan, and swish the caramel occasionally to prevent it from burning. When all of the sugar has melted, be sure to watch the caramel closely, continuing to swish it occasionally in the pan until it turns a deep, amber color.
Carefully add the butter to the caramel, stirring vigorously until it melts and is fully combined. Then, add a pinch of salt and the cream in a steady stream, continuing to whisk until everything is fully incorporated. Pour about one-third of the caramel into the center of the bittersweet and milk chocolate and stir, using a wooden spoon, in ever-widening concentric circles until the ganache is a smooth consistency.
Continue adding the remaining caramel in halves, stirring until fully blended and smooth. Cover the bowl and chill in the refrigerator for at least four hours.
When the chill time is up, scoop the mixture into 1 tablespoon servings, drop them into a bowl of cocoa powder, and coat. Place them onto parchment or wax paper-lined baking sheets. Store these treats in an airtight container in the refrigerator for up to three days.
Frequently Asked Questions:
Q1: How do I ensure the caramel melts evenly?
A1: Make sure that the pan you use is heavy-bottomed, as this will help to spread the heat evenly and prevent the caramel from burning. Swirling and shaking the pan will help keep a consistent temperature, and pushing the liquified sugar to the middle of the pan will also help it to melt evenly.
Q2: What type of cocoa powder is best for these truffles?
A2: Dutch-processed cocoa is preferred, but natural, unsweetened cocoa powder will also work well.
Q3: Can I make the truffles ahead of time?
A3: Yes, these truffles will last up to three days in an airtight container in the refrigerator.