Salted Caramel Chocolate Truffles Recipes

CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

SALTED CARAMEL AND TOASTED PECAN TRUFFLES

Steps:

• Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.
• Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.
• Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.
• Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.
• Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.
• Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

SALTED CARAMEL CHOCOLATE TRUFFLES

Steps:

• Melting Chocolate Stovetop Method:.
• 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 (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 Method:.
• 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.
• How to Make Salted Caramel Truffles: While the chocolate sets, cut all caramel candies into quarters (4 pieces each) and dip in fine sea salt. Reserve salted caramels to stuff truffles.
• Using a small melon baller or two spoons, scoop chocolate into a ball and insert one piece of salted caramel into the middle of each truffle. Roll the truffle to create a ball-shape. Roll the truffle in the cocoa powder.
• Can be refrigerated for up to 5 days. Best served at room temperature.