I have an insane sweet tooth.
Really. I challenge any one of you to a sweet-tooth-off. It is sickening the amount of sugar I can consume in one sitting. I can have frozen yogurt, ice cream, candy, cake, cookies anytime, anywhere. I sometimes have to deliberately decide to NOT eat sugar. It’s a disease.
These babies are an indulgence. A sweet, salty, rich indulgence. An absolute must for anyone with a sweet tooth. An absolute must for anyone, period.
Okay, so they’re not technically truffles. They’re caramels. But “truffled truffles” sounds so much cuter than “truffled caramels”, don’t you agree?
Quick sidenote: Shawn took the photo on the right. I love how they look suspended in air.
Chocolate-covered salted caramels. Sounds fairly basic; delicious, but basic. The thing that heightens these particular treats is the addition of truffle salt and truffle oil.
The salt is just a sea salt with small pieces of shaved truffle added in. Very, very flavorful. Truffles have such a unique flavor; earthy, rich, sweet, salty. They taste like everything all at once. I received a jar of truffle salt and a can of truffle oil in the stocking this year at Christmas. I’ve used them fairly sparingly; neither of them ingredients I can afford to regularly stock in the house (this is the Humble Gourmet, remember?). But, I decided to be bold. Daring. Frivolous. I added the salt and oil to my caramel with wild abandon. Totally worth it.
Truffle and sweet go incredibly well together. It’s just so complex a taste. You get that great, sea salt hitting you right as you bite in, the rich bitterness of the chocolate, the creamy, sweet vanilla flavor, and then, at the very end, that savory, subtle taste of the truffle.
These are definitely one of the most decadent, luxurious desserts I’ve ever made. The caramel is so smooth and creamy, with a thin layer of dark chocolate, and that truffle. The truffle is totally what elevates these little confections from sweet little candy to rich indulgent dessert.
I must make these again. And again. And again.
Drat. There goes my modest truffle budget for the year. THG
Truffled Truffles (Chocolate-Covered Truffle Caramels)
1 1/2 cups sugar
1/3 cup water
1/4 cup light corn syrup
1 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cubed
1 tsp. truffle salt, plus more for topping
1/4 tsp. truffle oil
1 1/2 tsp. vanilla
1 lb. semi-sweet or bittersweet chocolate chips
To begin, line a rimmed baking sheet with parchment paper. Spray or brush the parchment with vegetable oil. Set aside.
In a heavy-bottomed saucepan, heat the sugar, water and corn syrup over medium high heat. Bring to a boil. Continue to let boil, undisturbed, until the sugar melts and caramelizes to a light, golden amber color.
While sugar is caramelizing, combine cream, butter, salt and truffle oil in a small saucepan over medium low heat. Allow butter to melt and cream to simmer. Do not boil.
When sugar has caramelized, remove from heat. Working quickly, whisk the cream mixture into the sugar mixture; be careful, it will bubble up quite a bit. Add in vanilla and whisk to combine. Set over medium low heat and continue to cook until a candy thermometer reaches 250ºF. Remove from heat and carefully pour onto parchment paper lined baking sheet into a thin layer. Refrigerate until set, about 2-4 hours.
In a microwave-safe bowl, add chocolate chips and nuke for one minute. Remove and stir well. Continue to microwave in 30 second intervals, stirring well in between, until chocolate is completely melted and smooth.
Remove caramel from refrigerator. Cut into thin strips. Roll each strip into a ball, about 3/4” in diameter. Add caramel ball to chocolate to coat completely. Remove with a slotted spoon, being sure to drain off excess chocolate, and place on a fresh parchment paper lined baking sheet. Sprinkle with a small pinch of truffle salt. When done, refrigerate again until chocolate is set, about 1 hour. Serve chilled.
Makes approximately 30 “truffles”