CHOCOLATE CARAMEL TRUFFLES

Chocolate Caramel Truffles image

Yield Makes about 30 truffles

Number Of Ingredients 7

1 cup sugar
2/3 cup heavy cream
9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 teaspoon salt
1 teaspoon vanilla
For coating
1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine

Steps:

In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
Coat truffles:
Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.