Dark Chocolate & Caramel Truffles

I’m in go, go, go mode right now. I have a lot going on this term – I have to give my thesis a big push in preparation for my stay, I’m also required to teach a class to Sophomore students (wish me luck!), I’m taking a couple of online classes myself, not to mention giving private lessons and staying on top of all the blog/home related projects we want to work on. By the time the weekend rolls around, I’m pretty much exhausted, but I still have so much stuff to do. Plus, Andoni has just started attending culinary school and we still have to figure out this new schedule. So house projects are pretty much on hold right now, sadly. Hopefully we’ll be able to start on them soon because I’m itching to open up the pass-through.

We did manage to build the DIY camera I talked to you about, though! I’ve already ordered some film and I’m waiting for it to arrive before I can try it out, but here’s a couple of shots of the building process and end product:

recesky-twin-lens-how-to

recesky-twin-lens-how-to

recesky-twin-lens-how-to

recesky-twin-lens-how-to

Isn’t it cool? Can’t wait to try it out!

Besides that and working, I didn’t really do much this weekend. Oh except these truffles of course… they’re delicious, but be sure to follow the recipe and measure the quantities of the ingredients really well. I accidentally added an extra tablespoon or two of heavy cream, and too much coffee, and even though I was sure it would’t make a difference, it did. The truffles were way too soft, compared to the ones my mom made a few weeks ago.

chocolate-caramel-truffles

Dark Chocolate & Caramel Truffles

Recipe inspired by Bakers Royale
  • 8 Tbsp heavy cream
  • 8.8oz (310g) dark good quality chocolate, cut into chunks (I recommend Valrhona 61%)
  • 1/2 cup salted caramel sauce
  • 1 Tbsp Kalhua or coffee liqueur
  • 1 Tbsp coffee, reduced (you can prepare coffee and boil it until it loses part of the water so that it isn’t as liquid)

In a bowl over boiling water (the bowl shouldn’t touch the water) heat the heavy cream, then add the chocolate and stir until the chocolate melts. Add in the remaining ingredients and let the mixture cool down and rest overnight (but not in the fridge). Make small balls with your hands & the help of a spoon if necessary. Roll truffles in chocolate sprinkles or cocoa powder.

What do you think? Share your opinion in the comments.

16 thoughts on “Dark Chocolate & Caramel Truffles

    1. Ainhoa Post author

      Yeah it’s supposed to take Instagram-type pics (so cool looking but definitely not award-winning quality), but I’ll keep you posted!

  1. Katja @ Shift Ctrl ART

    I love that camera. I totally want one LOL.

    Those truffles look terrific. One time I made some with white chocolate, rolled in coconut shreds. Also great :)

    I wonder if I could short cut and use TJ salted carmel sauce for this… Hmmmm

    1. Ainhoa Post author

      I’m pretty sure you could! It might take some recipe tweaking though, but that only means more truffles!

  2. John @ Our Home from Scratch

    Giant truffle fan. Lisa used to buy dark chocolate truffles for me all the time.. especially when we were dating. I may have to attempt these (and by me, I mean her).

    Cool camera… is it more of a decorative piece or does it take unique photos?

    1. Ainhoa Post author

      It takes pictures! It uses 35mm film. I’ve already ordered some through eBay and I’m waiting for it to arrive.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>