Salted Caramel Whiskey Truffles

 

(for the chocolate truffles)

1 3/4 cups bittersweet chocolate, roughly chopped

1/2 cup heavy whipping cream

1/2 cup salted caramel (the recipe blow)

3 T whiskey

1/4 cup unsalted butter, cubed

1 t instant espresso powder

1 t sea salt and more for sprinkling

1/2 cup unsweetened cocoa powder

(for the caramel sauce)

3 T water

1 T light corn syrup or maple syrup

1 cup granulated sugar

1 T unsalted butter

3/4 cup heavy whipping cream

1/2 to 1 t or more salt

1 t vanilla extract

[how to make]

(for the chocolate truffles)

*Place the chocolate in a large bowl.

*Place the ingredients (from cream to butter) in a saucepan over medium-low heat, stirring every now and then until the mixture comes to a boil.

*Pour the hot cream mixture over the chopped chocolate and let the ingredients stand for 30 seconds to a minute without stirring.

*Add in the instant espresso powder and sea salt and whisk the mixture until thick, smooth, and glossy.

*Taste and add more salt if you feel it is necessary.

*Cover the bowl with plastic wrap and chill for 5 hours or overnight.

*Scoop 2 T-sized mounds of the mixture and roll the truffles into ball shapes and then dust with the cocoa powder. Then sprinkle with sea salt. (Either grease your hands with a little oil or dust them with cocoa powder before rolling.)

*Keep the truffles chilled until ready to serve.

(for the caramel sauce)

*In a small pan, add the water, corn syrup, and sugar. Then stir just enough to combine.

*Place the pan over medium heat without stirring -- you can swirl the pan.

*As soon as the caramel becomes a bubbly amber color, turn off the heat. This should take 5 to 7 minutes.

*Stand back (this is known to splatter), and add the butter and heavy whipping cream.

*When the mixture calms down slightly, stir the ingredients until the sauce is silky smooth.

*Add the salt and vanilla and stir to taste.

(The truffles last about two weeks in the fridge, and the sauce does too.)

-makes about 18-

Note: I found this recipe in "52 weeks, 52 sweets" by Vedika Luthra.