Posted by Leonor de Sousa Bastos
at November 16, 2008 at 10:33 PM. 
Today I volunteered myself to house arrest and devoted my sunday to laziness...
A laid morning over a late breakfast and a slow afternoon between the couch, the truffles and the bed...
Caramel truffles:
Makes 34 (11 g each):
100 g sugar
20 g butter at room temperature
125 g cream
142,5 g dark chocolate, chopped
85 g milk chocolate, chopped
Cocoa
Caramelize sugar with a bit of water.
Add the butter then the warm cream.
In a bowl, pour the toffee over the chocolate and stir until creamy.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
Labels: caramel, chcolate, cocoa, milk chocolate, recipes, truffles