Truffles au caramel

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

250 g cream 30 g glucose 200 g sugar 150 g milk chocolate 250 g dark chocolate chocolate for dipping the truffles Bring cream and glucose to the boil. Remove pan from heat. Melt sugar, slowly, in a copper sugar pan, adding a little sugar at a time, then cook to required colour of caramel. Gradually add hot cream mixture.

Chop the two chocolates in a food processor, add caramel-cream mixture and process until the mixture is smooth. Turn out on a clean surface, cover with plastic wrap and allow to stand for 24 hours, or until the mixture is firm enough to work with. Form into small balls and dip in tempered chocolate and roll in cocoa. Sandy Michell.

Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94

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