See below ingredients and instructions of the recipe
1/2 c PLUS 2 TABLESPOONS GRAN 1/4 c WATER
-ULATED SUGAR 1/4 c HEAVY CREAM
8 oz BITTERSWEET CHOCOLATE, 2 tb VANILLA EXTRACT
-COARSELY CHOPPED CONFECTIONERS' SUGAR
3/4 c HEAVY CREAM UNSWEETENED COCOA POWDER
1 tb UNSALTED BUTTER, SOFTENED
Make the caramel:
In a small heavy saucepan, combine the sugar and water. Bring to
over medium heat, stirring until the sugar dissolves. Then
boil, without stirring, 4 to 5 minutes longer, or until the syrup
caramelizes and turns a deep amber in color.
Immediately remove the syrup from the heat and add the cream. (The
mixture will bubble up). Using a wooden spoon, stir until
smooth; if necessary, briefly return the caramel to low heat and
until smooth. Scrape into a small bowl and let cool to room
Refrigerate until well chilled, at least 2 hours.
Make the ganache:
Place the chocolate in a food processor fitted with the metal
process until finely chopped.
In a small saucepan, over medium heat, bring the cream to a gentle
With the motor of the food processor running, pour the cream
feed tube. Process for 10 to 15 seconds, until the chocolate is
completely melted. Using a spatula, scrape down the side of the
bowl. Add the butter and vanilla and process for about 5 seconds,
until the mixture is smooth and creamy. Scrape the ganache into a
bowl. Cover with plastic wrap and refrigerate until firm enough to
about 1 hour.
Make the caramel centers:
Line a small baking sheet with waxed paper. Using a 1/4-teaspoon
measuring spoon dipped in cold water, scoop out level spoonfuls
caramel and place about 1 inch apart on the baking sheet. Freeze
firm, at least 30 minutes.
Form the truffles:
Transfer the chilled ganache to a pastry bag fitted with a
plain tip (such as Ateco #6). Pipe 1 1/4-inch mounds with pointed
onto a clean baking sheet. Refrigerate or freeze the truffles for
20 minutes, or until just firm enough to roll.
Sift a light dusting of confectioners' sugar over the chilled
Lightly coat the palms and fingertips of your hands with
sugar. With your fingertips, pinch a truffle into a round, then
gently between your palms into a slightly irregularly shaped 1
ball. Place the rolled truffle on the baking sheet, and form the
remaining truffles into rounds. Refrigerate the truffles for
minutes, just until firm.
Remove the rolled truffles from the refrigerator. Remove 5 or 6
caramel centers from the freezer and place on a cold plate.
quickly, with your fingertips, pinch a caramel center into a small
With the tip of your index finger, make an indentation about 2/3
way through the center of a chocolate truffle. Insert the caramel
in the truffle and, with your fingertips, mold the chocolate over
caramel, covering it completely. Place on a baking sheet and
procedure with the remaining chocolate truffles and caramel
Refrigerate until firm, at least 30 minutes.
Roll half the chocolate truffles in sifted confectioners' sugar to
Roll the remaining truffles in sifted cocoa powder to coat. Store
truffles for up to 5 days in an airtight container in the
Remove from the refrigerator 30 minutes before serving.
Submitted By CHARLENE DEERING On 03-13-95