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Caramel Truffle
Molded
If you were only going to have one last sweet item in your life, this is what you should have. It’s so outrageous the memory of it will last a lifetime!
This recipe uses couverture chocolate that requires tempering. If you do not wish to temper your chocolate Click Here
Ingredients:
-
8 oz. Heavy cream
-
1 lb. Chocoley Caramel
You'll also want:
-
Chocolate Molds appropriate for cream centers
-
Heavy Weight Dipping Sheets (optional if not using molds)
DECORATIVE IDEA:
Squeeze Chocoley Drizzle
& Design Chocolate over the cooled finished truffle.
OPTION: If you want to make a traditional type of truffle, don't use a mold. Refer to our basic truffle recipe about hand rolling the ganache into balls.
Method:
| 1. | Temper 4 oz. of chocolate using instructions that came with your chocolate. |
| 2. | Thickly paint or spread the properly prepared chocolate into the plastic sheet mold to create a shell. |
| 3. | Put in refrigerator and allow to set up. |
| 4. | Melt heavy cream and caramel. Ideally, use a double
boiler (or a double
boiler insert). Do not let the water
touch the bottom of the double boiler. Only let the water simmer.
Do not allow it to boil or you may burn the caramel. |
| 5. | After cream and caramel are melted, mix in 1 1/2 lbs. of the chocolate and wisk until all ingredients are combined well. |
| 6. | Spoon the mixture into the mold cavity and leave enough room to later add chocolate to seal the mold. |
| 7. | Refrigerate until set. |
| 8. | Temper the remaining 4 oz. of chocolate using instructions that came with your chocolate. |
| 9. | Spoon the chocolate into the bottom of the mold to seal in the truffle center. |
| 10. | Refrigerate until set. |
Promptly remove from refrigerator and seal in an airtight container until ready to serve. |
|
Store at room temperature in low humidity. |