Ingredients
1 caramel:
1/2 cup plus 2 tablespoons gran --
1 ulated sugar
1/4 cup water
1/4 cup heavy cream
1 ganache:
8 oz bittersweet chocolate --
1 coarsely chopped
3/4 cup heavy cream
1 tbsp unsalted butter -- softened
2 tbsp vanilla extract
1 confectioners' sugar
1 unsweetened cocoa powder
Directions
Make the caramel: In a small heavy saucepan, combine the sugar and
water. Bring to a boil over medium heat, stirring until the sugar
dissolves. Then continue to 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
completely smooth; if necessary, briefly return the caramel to low
heat and stir until smooth. Scrape into a small bowl and let cool to
room temperature. Refrigerate until well chilled, at least 2 hours.
Make the ganache: Place the chocolate in a food processor fitted with
the metal blade and process until finely chopped. In a small
saucepan, over medium heat, bring the cream to a gentle boil. With
the motor of the food processor running, pour the cream through the
feed tube. Process for 10 to 15 seconds, until the chocolate is
completely melted. Using a spatula, scrape down the side of the work
bowl.
Add the butter and vanilla and process for about 5 seconds, or until
the mixture is smooth and creamy. Scrape the ganache into a medium
bowl. Cover with plastic wrap and refrigerate until firm enough to
pipe, 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 of the caramel and place
about 1 inch apart on the baking sheet. Freeze until firm, at least
30 minutes. Form the truffles: Transfer the chilled ganache to a
pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe
1 1/4-inch mounds with pointed peaks onto a clean baking sheet.
Refrigerate or freeze the truffles for 10 to 20 minutes, or until
just firm enough to roll. Sift a light dusting of confectioners'
sugar over the chilled truffles. Lightly coat the palms and
fingertips of your hands with confectioners' sugar. With your
fingertips, pinch a truffle into a round, then roll it gently between
your palms into a slightly irregularly shaped 1 1/4 inch ball. Place
the rolled truffle on the baking sheet, and form the remaining
truffles into rounds. Refrigerate the truffles for about 10 minutes,
just until firm. Remove the rolled truffles from the refrigerator.
Remove 5 or 6 of the caramel centers from the freezer and place on a
cold plate. Working quickly, with your fingertips, pinch a caramel
center into a small ball. With the tip of your index finger, make an
indentation about 2/3 of the way through the center of a chocolate
truffle. Insert the caramel center in the truffle and, with your
fingertips, mold the chocolate over the caramel,
covering it completely. Place on a baking sheet and repeat the
procedure with the remaining chocolate truffles and caramel centers.
Refrigerate until firm, at least 30 minutes. Roll half the chocolate
truffles in sifted confectioners' sugar to coat. Roll the remaining
truffles in sifted cocoa powder to coat. Store the truffles for up to
5 days in an airtight container in the refrigerator. Remove from the
refrigerator 30 minutes before serving. ~ Judith Sutton
webmaster@godiva. com
Recipe By :
Servings: 20 servings
Chocolate Caramel Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Experts have traced the existence of recipes back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these old cook books were just very basic hieroglyphic recipes for preparing meals.
Progressing into Roman times 25BC a roman called Apicius compiled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a very modern way of dining. Additionally, he recounts how the Romans were skilled in the use of many different aromatic flavours, including a few you will know such as basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas led to a surge in publications on food, the majority of which are kept safe in private collections. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Caramel Truffles recipe.
