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
- 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.