Caramel truffle
Classic or vegan - it's up to you
I don't know why I haven't made these candies before, because they are so simple and insanely delicious! I'm reminded of the Mars bar, with its luxurious, lingering caramel.
If you prefer, you can add your favorite nut crumb to the ganache or frosting, or some airy rice.
If you prefer, you can add your favorite nut crumb to the ganache or frosting, or some airy rice.
Ingredients for 12 candies:
100 g dark chocolate
80 g brown sugar
125 ml of 33% cream
or
125 ml heavy coconut cream
30 g butter or
20 g coconut butter
Frosting:
50 g dark chocolate
5 ml unscented vegetable oil
or coconut oil
Prepare the caramel sauce
Put the sugar in a saucepan and place it on a low heat. Heat the cream well in a separate container. The sugar will begin to melt, make sure that it does not start to burn and occasionally stir with a dry spoon or spatula.
When the sugar is completely melted, in one swift movement pour in the cream and immediately stir the contents of the casserole. Be careful, because when you pour the cream, hot steam will rise up and you could easily burn your hands or face.
Turn off the heat when the cream and sugar are stirred. Pour the caramel sauce into a bowl through a sieve to remove any lumps of sugar.
Put the sugar in a saucepan and place it on a low heat. Heat the cream well in a separate container. The sugar will begin to melt, make sure that it does not start to burn and occasionally stir with a dry spoon or spatula.
When the sugar is completely melted, in one swift movement pour in the cream and immediately stir the contents of the casserole. Be careful, because when you pour the cream, hot steam will rise up and you could easily burn your hands or face.
Turn off the heat when the cream and sugar are stirred. Pour the caramel sauce into a bowl through a sieve to remove any lumps of sugar.
Making the caramel ganache
Add the butter and 100g of chocolate pieces to the sauce, which is still hot, and stir until the chocolate is completely melted.
We leave the ganache to cool. You can cool it on the table, stirring occasionally, and then place it in a piping bag and pipe triangular truffles.
The second option: cover the container with ganache with cling film and let it freeze completely in the refrigerator. When the chocolate is firm, form the balls with a spoon.
Add the butter and 100g of chocolate pieces to the sauce, which is still hot, and stir until the chocolate is completely melted.
We leave the ganache to cool. You can cool it on the table, stirring occasionally, and then place it in a piping bag and pipe triangular truffles.
The second option: cover the container with ganache with cling film and let it freeze completely in the refrigerator. When the chocolate is firm, form the balls with a spoon.
For the glaze melt 50 g of dark chocolate and 5 ml of butter in the microwave or in a water bath. The butter is added so that the chocolate becomes more fluid and the layer of glaze on the candies was thinner.
When the frosting cools, dip each candy with a spoon in it and transfer it to parchment. You can add a few salt crystals to create a taste contrast.
Let the frosting set in the refrigerator and start treating your loved ones and loved ones to the candy!
When the frosting cools, dip each candy with a spoon in it and transfer it to parchment. You can add a few salt crystals to create a taste contrast.
Let the frosting set in the refrigerator and start treating your loved ones and loved ones to the candy!