These truffles have a caramel chocolate ganache in the centre. Yum!
1 cup cream
3 Tbsps. Caramilk Liqueur
250 grams dark chocolate, chopped
1/2 cup sugar
1/4 cup water
1/4 cup butter
200 grams dark chocolate, melted for dipping
Start by chopping 250 g of dark chocolate and it set aside.
To make the caramel, bring 1 cup of cream to a boil and remove from the heat. Add 3 Tablespoons of Caramilk Liqueur
In a large pot, combine 1/4 cup of water and 1/2 cup of sugar. Stir to dissolve the sugar. Cook over medium heat, without stirring, for about 6 minutes. The water will have taken on a toffee-brown colour. Remove from the heat and stir in 1/4 cup of butter (cut into small pieces) and the hot cream. The mixture will bubble and hiss at this point, which is why you want a large pot.
Stir until combined, smooth and shiny. At this point, you have a lovely caramel that could be used for any number of purposes.
For this recipe,add the chopped chocolate and stir until everything is melted and well blended. Pour it into an 9×9 pan and freeze for three hours.
Scoop out by the teaspoon and roll into balls. Place them on parchment and refrigerate until solid (about an hour).
Melt 200 grams of chocolate and dip the gananche balls into the melted chocolate to coat. Let them dry on parchment paper. Keep in the fridge.