Caramel Truffles

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Monitor the temperature closely to avoid scorching.

2. 2

   Remove the saucepan from the heat and stir in the caramel sauce until well combined. Let the mixture cool slightly, until it reaches 115°C.

   Tip: Be careful when handling hot saucepans.

3. 3

   Add the vanilla extract and stir to combine. Let the mixture cool to room temperature.

   Tip: This is a critical step to achieve the right texture.

4. 4

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally. Once melted, remove from the heat and let cool slightly.

   Tip: Stir occasionally to prevent seizing.

5. 5

   Using a spatula, slowly pour the cooled caramel mixture into the melted chocolate, stirring constantly until well combined.

   Tip: Be patient and don't rush this step.

6. 6

   Cover the mixture and refrigerate for at least 2 hours, or until firm.

   Tip: This is the most important step in achieving the right texture.

7. 7

   Once firm, use a melon baller or spoon to scoop out the truffle mixture and shape into small balls.

   Tip: Make sure the mixture is firm enough to hold its shape.

8. 8

   Roll the truffles in a plate of granulated sugar to coat, then place on a baking sheet lined with parchment paper.

   Tip: This step is crucial to achieving the right texture.

9. 9

   Refrigerate the truffles for an additional 30 minutes to set the coating.

   Tip: This will help the sugar adhere to the truffle.

10. 10

    Serve the caramel truffles chilled, dust with sea salt if desired.

    Tip: These truffles are best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.