Salted Caramel Whiskey Truffles

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A deep rich chocolate truffle with warm caramel flavor and a whiskey finish. These truffles are rolled in crunchy chocolate pearls for the ultimate finish!

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  • 20
  • Average
  • 10 mins
  • 20 mins
  • 180 mins
  • Average budget

Ingredients

  • *An original recipe.
  • Ingredients:
  • Truffle:
  • 12 oz high quality dark chocolate, chopped
  • ½ C heavy cream
  • ½ cup salted caramel (recipe follows)
  • ¼ cup Forty Creek Whiskey (Or other premium whiskey of choice)
  • Valrhona Crunchy Pearls, for Garnishing
  • Instructions:
  • Truffle:
  • 1. Warm cream for 60 seconds in microwave. Add chopped chocolate and wait for 2 minutes. Whisk until incorporated. Cool for 20 minutes. Stir in caramel. Add whiskey and stir until incorporated. Pour finished mixture into a bowl or pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
  • 2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bake sheet.
  • 3. Cover Truffles with Valrhona Crunchy Pearls for a rustic true-truffle look.
  • Salted Caramel Sauce:
  • ½ cup granulated sugar
  • 2 TBSP water
  • 2 TBSP unsalted butter
  • 6 TBSP of heavy cream
  • ½ teaspoon of fleur de sel

Preparation

Step 1

Salted Caramel Sauce:
½ cup granulated sugar
2 TBSP water
2 TBSP unsalted butter
6 TBSP of heavy cream
½ teaspoon of fleur de sel
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet pastry brush to remove any sugar crystals that form on the side of the saucepan. Once sugar has dissolved increase heat to medium 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. The mixture will bubble. Stir to combine (bubbles will subside upon cooling). Add salt and stir well. Cool.

Step 2

Ingredients:
Truffle:
12 oz high quality dark chocolate, 60%-70% chopped(Weigh on food scale)
½ C heavy cream
½ cup salted caramel (recipe follows)
¼ cup Forty Creek Whiskey (Or other premium whiskey of choice)
Valrhona Crunchy Pearls, for Garnishing
Instructions:
Truffle:
1. Warm cream for 60 seconds in microwave. Add chopped chocolate and wait for 2 minutes. Whisk until incorporated. Cool for 20 minutes. Stir in caramel. Add whiskey and stir until incorporated. Pour finished mixture into a bowl or pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bake sheet.
3. Cover Truffles with Valrhona Crunchy Pearls for a rustic true-truffle look.

View complete recipe

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