Chocolate Caramel Truffles Food

CHOCOLATE-CARAMEL TRUFFLES

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

CARAMEL-NUT TRUFFLES

Steps:

• Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
• Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

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 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.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL

Steps:

• Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
• Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
• Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
• Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

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.

CHOCOLATE CARAMEL TRUFFLES

Steps:

• In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
• Coat truffles:
• Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.

LUXURIOUS CARAMEL TRUFFLES

Steps:

• First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
• Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
• Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
• Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
• Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
• Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
• To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
• Refrigerate the tray of truffles for 1 to 2 hours, until firm enough to dip.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the coating-using dipping tools or a fork-and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles and chill in the refrigerator until set, about 15 minutes. Serve at room temperature and store excess in an airtight container in the refrigerator.

CARAMEL TRUFFLES

Steps:

• Line an 8 inch square dish with plastic wrap and 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 1 hour or until firm.
• Using plastic wrap, lift candy out of pan.
• Cut into 30 pieces, rolling each piece into a 1 inch ball.
• Cover and refrigerate for 1 hour or until firm.
• In microwave safe bowl, melt semisweet chips and shortening; stir until smooth.
• Dip caramels in chocolate and place on waxed paper-lined baking sheets.
• Refrigerate until firm.