Recipe by Donna Hay
Chocolate caramel truffles
- 250ml (1 cup) pouring cream
- 110g (½ cup) castor sugar
- 60ml (¼ cup) water
- 50g butter, softened
- 250g dark chocolate, roughly chopped
- 15ml (1 tbsp) butterscotch schnapps
- 200g 70 per cent dark chocolate, melted, extra
Place the cream in a small saucepan over medium heat and bring to a boil. Remove from the heat and set aside.
Place the sugar and water in a medium saucepan over low heat and stir until the sugar has dissolved. Increase heat to medium and bring to a boil. Cook for 6 – 6½ minutes or until deep golden (see Cook’s tip 1).
Remove from the heat and, working quickly, add the cream and butter. Return saucepan to the heat and stir to combine.
Place the chocolate in a bowl, pour over the caramel mixture and schnapps, and stir gently until chocolate is melted and mixture is smooth.
Place in lightly greased 20cm-square tin lined with non-stick baking paper and refrigerate for 2 – 3 hours or until set.
Roll tablespoonful’s of the mixture into balls and place on a baking tray lined with non-stick baking paper (see Cook’s tip 2). Freeze for 1 hour or until firm.
Dip the truffles in the melted chocolate and place on a tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
It’s important the caramel is deep golden in colour, as adding the cream and butter will arrest the cooking process. If the caramel is too pale, it will have a weak flavour. And if it’s too dark, it will taste bitter. Dip a tablespoon in hot water and pat dry to help roll the mixture into balls. Use a skewer to help remove the truffles from the tablespoon.