The best advice I can give concerning this recipe is make it early on a weekend day. Not because it takes all day to make (although it does take a few hours from start to finish) but so that you will have time to fully enjoy the benefit of the slight buzz these boozy little morsels will give you!
Salted Caramel Whiskey Truffles adapted from original recipe at Bakers Royale
- 11 oz dark chocolate (65% cacao)
- 8 tablespoon heavy cream
- ½ cup salted caramel (recipe follows)
- ¼ cup Irish Whiskey (this amount was a bit much for me, next time I’ll cut it back by a tablespoon or so)
- 1/3 cup unsweetened cocoa powder, Dutch process
Chef Vivi made these changes when she made them: Semi Sweet chocolate instead of dark chocolate, Grand Marinier instead of whiskey and increase caramel sauce to 3/4 cup…
She pronounced them fabulous and her Culinary school agreed!
Salted Caramel Sauce
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 6 tablespoons of heavy cream
- ½ teaspoons of kosher salt
Start with making the caramel sauce, and just go ahead and double the recipe ’cause trust me when I tell you you will want to keep some of this on hand for coffee, ice cream or to just eat with a spoon…(the original recipe for it makes the 1/2 cup you need for the truffles). I made one batch, tasted it and promptly made another….I need this stuff in my life, it quite possibly has become my new addiction….
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved.
Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. **note-this stuff will go from beautiful amber color to the color of potting soil in about 10 seconds flat, I found out the hard way. I rushed to the sink, dumped the boiling nearly black goo in the cold sink where it promptly hardened like toffee….took a lot of hot water to dissolve it. Don’t be like me, have the butter and cream ready to go the second it reaches the right color!!! ** And immediately remove from the heat, whisking like a fiend all the while….The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
My 2nd and 3rd batches turned out beautifully! Pour into a jar or container to cool…It’s beautiful, luscious and completely decadent…trust me!
Start the chocolate part….
Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. Gotta love my high-tech double boiler!
After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes.
Stir in salted caramel (mixture may look slightly rough, but will even out and become smooth and glossy after the addition of whiskey).
Add in whiskey and stir until fully incorporated. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. **I don’t have a melon baller, I just used a spoon and rolled them by hand, washing hands every so often when they got sticky.** Gotta get a melon baller….would have been so much easier. Finish smoothing truffles by gently rolling between your hands and place on parchment-lined bake sheet. Dust truffles with unsweetened cocoa powder to finish.
* I also dipped some in melted Semi-Sweet chocolate, and rolled some in chopped nuts, rolled a few more in vanilla cappucino mix….because I’m a rebel….*
Share some with friends and family. Or hide them in a container in your sock drawer for when you need a little pick-me-up….whatever works for ya!