Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Bittersweet Chocolate-Salted Caramel Truffles

From the book Intensely Chocolate by Carole Bloom

Introduction

These truffles are made from the same recipe that is used for Salted Caramel-Bittersweet Chocolate Sauce. The combination of the flavors of salted caramel and bittersweet chocolate is one of my favorites. The salt brings out the best in both the caramel and the chocolate. These have a velvety texture and will melt in your mouth.

Ingredients

	1	recipe (2 cups) Salted Caramel-Bittersweet Chocolate Sauce
	3	Tbsp. unsweetened cocoa powder (natural or Dutch-processed)

Steps

Make the sauce and allow it to cool, then chill in the refrigerator at least 1 hour.
Line a baking sheet with waxed or parchment paper. Place the cocoa powder in a small bowl.
Use a 1-inch diameter ice-cream scoop to scoop out the truffles and place them onto the lined baking sheet. Roll the truffles into balls between your palms, then roll each ball in cocoa powder, coating them completely. Replace the truffles on the baking sheet.
Serve them at room temperature in fluted paper candy cups.

Notes

Store the truffles in an airtight plastic container between two layers of waxed paper in the refrigerator, away from strongly flavored foods, up to 2 weeks. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, thaw overnight in the refrigerator and bring to room temperature before serving.

This content is from the book Intensely Chocolate by Carole Bloom.

Intensely Chocolate

Salted Caramel-Bittersweet Chocolate Sauce

The Culinate 8

Tried-and-true holiday food gifts

Make and give edible presents

Farmstead Chef

Peppermint Biscotti

The Culinate 8

Chocolate labels

Parsing the cacao content — and more

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.