Caramel and Whiskey Truffles

Caramel and Whiskey Truffles

©Vicki Scharer

Caramel and Whiskey Truffles

Caramel and Whiskey Truffles

©Vicki Scharer

For the caramel sauce (for 25 pieces):

Ingredients

100
g
granulated sugar
2
tablespoon
water
30
g
butter
100
ml
whipped cream
1/4
teaspoon
salt
  • Slowly melt the sugar and water in a saucepan over low heat until the sugar has dissolved. Do not stir, but only swirl the pot.
  • Once golden brown, remove the pan from the heat and stir in the whipped cream and butter. The whipped cream and butter should have room temperature.
  • Let the sauce simmer on medium heat for another 5 minutes, stirring constantly, until it is nice and creamy. Pour into a glass and leave to cool.

For the truffles (for 25 pieces):

Ingredients

300
g
dark chocolate (60-70%)
100
ml
whipped cream
180
g
caramel sauce
50
ml
whiskey
30
g
cocoa powder for rolling
  • Melt the chocolate and whipped cream slowly in a bowl over a saucepan with simmering water, stirring occasionally.
  • Make sure, the bowl is not in contact with the hot water.
  • Leave the melted chocolate to cool for 10 minutes and then stir in the caramel sauce and the whisky.
  • Pour the mixture into a shallow tray lined with foil, cover with cling film and chill for at least 4 hours. Take the chocolate-caramel mixture out of the fridge and form balls with a teaspoon. Roll the balls in the cocoa powder and leave to set in the fridge.

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