Recipe Tip: Caramel and Whiskey Truffles
Top Recipe by Viktoria Scharer. All ingredients and tips for getting it right. Whiskey and caramel sauce give these little chocolate delights a special touch.
- 100 ggranulated sugar
- 2 tablespoonwater
- 30 gbutter
- 100 mlwhipped cream
- ¼ teaspoon(s)salt
- 300 gdark chocolate (60-70%)
- 100 mlwhipped cream
- 180 gcaramel sauce
- 50 mlwhiskey
- 30 gcocoa powder for rolling
Step 1Slowly melt the sugar and water in a saucepan over low heat until the sugar has dissolved. Do not stir, but only swirl the pot.
Step 2Once golden brown, remove the pan from the heat and stir in the whipped cream and butter. The whipped cream and butter should have room temperature.
Step 3Let the sauce simmer on medium heat for another 5 minutes, stirring constantly, until it is nice and creamy. Pour into a glass and leave to cool.
Step 4Melt the chocolate and whipped cream slowly in a bowl over a saucepan with simmering water, stirring occasionally.
Step 5Make sure, the bowl is not in contact with the hot water.
Step 6Leave the melted chocolate to cool for 10 minutes and then stir in the caramel sauce and the whisky.
Step 7Pour the mixture into a shallow tray lined with foil, cover with cling film and chill for at least 4 hours. Take the chocolate-caramel mixture out of the fridge and form balls with a teaspoon. Roll the balls in the cocoa powder and leave to set in the fridge.
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