Chocolate Caramel Truffles

Source: Chocolatier Magazine

Yield: about 20 large truffles

Rating: 3 of 5 - rich, unique

Ingredients

Caramel:

Ganache:

In a small heavy saucepan, combine the sugar and water.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Continue to boil, without stirring, until the syrup caramelizes and turns a deep amber in color (about 4 to 5 minutes).
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 two hours.

In a small saucepan, over medium heat, bring the cream to a gentle boil.
Pour the cream over the chocolate. Stir 15 to 30 seconds, until the chocolate is completely melted.
Add the butter and vanilla and mix until smooth and creamy. Cover with plastic wrap and refrigerate until firm enough to pipe, about 1 hour.

Line a small baking sheet with waxed paper.
Using a ¼-tsp. 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.

Transfer the chilled ganache to a pastry bag fitted with a ½-inch plain tip (such as Ateco #6).
Pipe 1 ¼-inch mounds with pointed peaks onto a clean baking sheet.
Refrigerate or freeze the truffles for 10 or 20 minutes, or until just firm enough to roll.

Sift a light dusting of confectioner’s sugar over the chilled truffles.
Lightly coats the palms and fingertips of your hands with confectioner’s sugar.
With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a slightly irregularly-shaped 1 ¼-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 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 truffles and caramel centers.
Refrigerate until firm, at least 30 minutes.

Roll half the chocolate truffles in sifted confectioner’s sugar to coat. Roll the remaining truffles in sifted cocoa powder to coat.
Store in the refrigerator for up to 5 days in an air-tight container. Remove from the refrigerator 30 minutes before serving.