Salted Caramel Chocolate Truffles

• Vegetarian

• Condiments

  • 1/3 cup Caramel sauce, salted
  • 2 drops Lemon juice, fresh

• Baking & Spices

  • 4 oz Bittersweet chocolate
  • 1/2 tsp Fleur de sel or finishing salt
  • 1/2 cup Granulated sugar

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

• Liquids

  • 2 tbsp Water

Found on flavorthemoments.com

Description

Ingredients

• ⅓ cup salted caramel sauce, homemade or store bought (recipe below)
• 2 ounces semi sweet chocolate*
• 2 ounces bittersweet chocolate*
• optional garnishes: flaky sea salt, chopped nuts, cocoa powder
• ½ cup granulated sugar
• 2 tablespoons water
• 2 drops fresh lemon juice*
• ¼ cup heavy cream
• 2 tablespoons butter, cut into small cubes
• ½ teaspoon fleur de sel or finishing salt (I used Maldon)

Directions

• If using store bought caramel sauce, heat ⅓ cup in the microwave until nice and hot. Place the chocolate into a medium bowl. Pour the hot caramel sauce over the chocolate, rap on the counter once, and let stand 1 minute. Using a rubber scraper, stir slowly in a circular motion until the chocolate has melted and the mixture has emulsified, about 2 minutes. Let stand at room temperature until its firm enough to roll -- about 70 degrees.
• Line a baking sheet with parchment or waxed paper. Using a teaspoon or small melon baller, scoop out the dough in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill in the refrigerator until ready for rolling.
• Sprinkle the truffles with the flaky sea salt, or roll in sprinkles, chopped nuts, or cocoa powder if desired. Store in an airtight container in the refrigerator, but for results serve at room temperature. Enjoy!
• Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients. Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesnt burn. When the caramel is a golden amber color, remove it from heat. Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until its smooth. Remove from heat and allow to cool.