Salted Caramel Whiskey Truffles
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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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
Details
Servings 20
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
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.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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