CARAMEL CHOCOLATE TRUFFLES
4 ounces (1/2 cup) Heavy Cream
12 ounces Semi Sweet Chocolate Chips
6 pieces Pre-packaged soft caramel candy (cubes)
1 cup Sweetened or Unsweetened Cocoa Powder
Melting Chocolate (Stovetop):
Heat cream in sauce pan on stove on low to medium heat.
Set up another sauce pan with 1-inch of water in bottom.
Empty chocolate chips into large heat proof bowl (i.e. glass or stainless
steel) and place over sauce pan of water to gently melt chocolate to prevent
burning.
When cream is simmering, combine cream and chocolate into a large bowl and
whisk until well incorporated.
Pour mixture into shallow baking dish and cover with plastic wrap. Let
chocolate set in refrigerator until firm, about 1 hour.
Melting Chocolate (Microwave):
Heat cream in sauce pan on stove on low to medium heat.
Pour chocolate chips into microwave safe bowl and place in microwave.
Run microwave at 50 percent power level for 40 seconds. Note that chocolate
will burn if cooked on full strength.
Take bowl out of microwave and stir chocolate well. Repeat until chocolate
is just melted.
When cream is simmering, combine cream and chocolate into large bowl and
whisk until well incorporated.
Pour mixture into shallow baking dish and cover with plastic wrap. Let
chocolate set in refrigerator until firm, about 1 hour.
Preparation:
While chocolate sets, cut all caramel candies into quarters (4 pieces each)
.Reserve caramels to stuff truffles. Using a small melon baller, or two
spoons, scoop chocolate into a ball and insert one piece of caramel into
the middle of each truffle. Roll the truffle to create a ball-shape. Roll
the truffle in the cocoa powder and serve or reserve for later use. Can be
refrigerated for up to 5 days. Best served at room temperature.
Chef's Suggestion:
. For a dark chocolate flavor, use unsweetened cocoa powder. For a sweeter
flavor, use sweetened cocoa powder.
. Truffles are an excellent treat to give as gifts for holidays, birthdays,
or special events.
4 ounces (1/2 cup) Heavy Cream
12 ounces Semi Sweet Chocolate Chips
6 pieces Pre-packaged soft caramel candy (cubes)
1 cup Sweetened or Unsweetened Cocoa Powder
Melting Chocolate (Stovetop):
Heat cream in sauce pan on stove on low to medium heat.
Set up another sauce pan with 1-inch of water in bottom.
Empty chocolate chips into large heat proof bowl (i.e. glass or stainless
steel) and place over sauce pan of water to gently melt chocolate to prevent
burning.
When cream is simmering, combine cream and chocolate into a large bowl and
whisk until well incorporated.
Pour mixture into shallow baking dish and cover with plastic wrap. Let
chocolate set in refrigerator until firm, about 1 hour.
Melting Chocolate (Microwave):
Heat cream in sauce pan on stove on low to medium heat.
Pour chocolate chips into microwave safe bowl and place in microwave.
Run microwave at 50 percent power level for 40 seconds. Note that chocolate
will burn if cooked on full strength.
Take bowl out of microwave and stir chocolate well. Repeat until chocolate
is just melted.
When cream is simmering, combine cream and chocolate into large bowl and
whisk until well incorporated.
Pour mixture into shallow baking dish and cover with plastic wrap. Let
chocolate set in refrigerator until firm, about 1 hour.
Preparation:
While chocolate sets, cut all caramel candies into quarters (4 pieces each)
.Reserve caramels to stuff truffles. Using a small melon baller, or two
spoons, scoop chocolate into a ball and insert one piece of caramel into
the middle of each truffle. Roll the truffle to create a ball-shape. Roll
the truffle in the cocoa powder and serve or reserve for later use. Can be
refrigerated for up to 5 days. Best served at room temperature.
Chef's Suggestion:
. For a dark chocolate flavor, use unsweetened cocoa powder. For a sweeter
flavor, use sweetened cocoa powder.
. Truffles are an excellent treat to give as gifts for holidays, birthdays,
or special events.
