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My National Food Day radar was on target; I had no idea today was National Chocolate Caramel Day but I happen to have made chocolate caramel truffles. With a shot or two of whiskey. And a little bit of salt, since I have my salted caramel sauce in the frig. I love being in synch with special food days.

I’ve signed up for a truffle-making class (in six months!) and now wonder if I need to. I’m sure I’ll have the process perfected by then. Speaking for myself, I think this batch was awesome. But if I can be more awesome, the class will be worth it.

Chocolate Caramel Whiskey Truffles

chocolate caramel whiskey trufflesWhat you need:

  • 12 oz dark chocolate
  • 8 tbs heavy cream
  • ½ c salted caramel sauce
  • ¼ c Irish Whiskey
  • 1/3 c unsweetened cocoa powder
  • 1/3 c crushed maple-glazed pecans

What you do:

  • Make salted caramel sauce ahead of time.
  • In double-boiler heat chocolate with heavy cream over med heat.
  • After 3 min, whisk mixture until fully incorporated.
  • Remove from heat.
  • Add whiskey and caramel.
  • Cover with plastic and chill for at least 3 hours.
  • Using a melon spoon, scoop out chocolate rounds.
  • Dust with cocoa powder and/or roll in crushed nuts.
  • Refrigerate until ready to devour.
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