Ingredients:
- 1 cup of heavy cream
- 8 ounces of bittersweet chocolate, finely chopped
- 1/4 cup of unsalted butter
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- Cocoa powder, for dusting
- Additional melted chocolate for coating
- Optional: Crushed nuts or sprinkles for decoration
Instructions:
The heavy cream should be heated in a small saucepan over medium heat until it starts to simmer
Take off the heat
Put the finely chopped bittersweet chocolate into a bowl that can withstand heat
Melt the unsalted butter in a different saucepan over a medium heat
Add water and granulated sugar to a different saucepan
Stirring constantly, cook over medium-high heat until the sugar dissolves
After it dissolves, reduce heat, and boil until the mixture takes on a deep amber hue
Take off the heat right away to prevent burning
Stirring constantly, slowly pour the hot cream into the melted chocolate until it's smooth and well combined
Add the vanilla extract and salt and stir
Add the sugar syrup that has caramelized to the chocolate mixture and stir until well combined
Once the mixture has firmed up, cover and chill for at least two hours
After the mixture solidifies, take spoonfuls and roll them into tiny balls the size of truffles
After putting them on a parchment paper-lined baking sheet, freeze them for roughly 20 minutes
Melt more chocolate for the coating while the truffles are frozen
Reposition the truffles on the parchment paper after dipping each one into the melted chocolate and letting any excess drip off
While the chocolate is still wet, you can choose to garnish the truffles with chopped nuts or sprinkles
To solidify the chocolate coating, refrigerate the truffles for an additional twenty minutes
Before serving, sprinkle some cocoa powder over the truffles
Savor your mouthwatering Close-up Chocolate Caramel Truffles!
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