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Name: Chocolate Caramel Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; 1 ts Vanilla; 1 c Sugar; 9 oz bittersweet chocolate Fine-quality; 2/3 c Heavy cream; ; chopped

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INGREDIENTS

1/4 ts Salt
1 ts Vanilla
1 c Sugar
9 oz bittersweet chocolate ; Fine-quality
2/3 c Heavy cream
; chopped

Servings

INSTRUCTIONS

MMMMM------------------------FOR COATING----------------------------- 1/4 c Unsweetened cocoa powder; -sifted, and/or 1/2 ; to 1 cup pecans, ; ground fine, up to ; 1/2 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. Next, 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 waxed paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks. Yield: about 30 truffles Recipe by: COOKING LIVE SHOW # CL9238

NOTES

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Chocolate Caramel Truffles

1/4 ts Salt
1 ts Vanilla
1 c Sugar
9 oz bittersweet chocolate Fine-quality
2/3 c Heavy cream
 ; chopped

MMMMM------------------------FOR COATING-----------------------------    1/4 c  Unsweetened cocoa powder;           -sifted, and/or 1/2           ; to 1 cup pecans,           ; ground fine, up to           ; 1/2   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.    Next, 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 waxed paper  until firm, about 1 hour. Truffles keep in an airtight container,  chilled, 2 weeks.    Yield: about 30 truffles        Recipe by: COOKING LIVE  SHOW # CL9238

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Nutrition

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Serving Size: 1 Serving (937g)
Recipe Makes: 1

Calories: 4095
Calories from Fat: 1212 (30%)

Amt Per Serving		% DV

	Total Fat 134.7g	180 %
	Saturated Fat 81.5g	407 %
	Monounsaturated Fat 42.2g
	Polyunsanturated Fat 4.6g
Cholesterol 218.5mg		67 %
Sodium 89.4mg		3 %
Potassium 1076.5mg		28 %
Total Carbohydrate 764.8g		225 %
	Dietary Fiber 15.3g	61 %
	Sugars, other 749.6g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4095

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