Chocolate Caramel Truffles

These truffles say I love you! These rich chocolate and caramel truffles can be boxed and gifted, like they were purchaed at a chocolatier. I like to eat one with a glass of red wine before I go to bed!

Ingredients

100 g sugar
20 g butter at room temperature
125 g cream, room temperature
142 g dark chocolate, chopped
85 g milk chocolate, chopped
Cocoa

Directions

Heat sugar in a saucepan over medium heat, stirring constantly. Sugar will form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately stir in the butter until melted and combined. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. Return to heat when it’s combined again. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

Slowly stir in heavy cream, and allow to boil for 1 minute. Remove from heat and allow to cool slightly.

In a bowl, pour the toffee over the chopped chocolate and stir until creamy. Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight). Put the cocoa on a plate or shallow bowl. With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.