INGREDIENTS

INSTRUCTIONS

           CARAMEL:
           GANACHE:
Make the caramel: In a small heavy saucepan, combine the sugar and water.
Bring to a boil over medium heat, stirring until the sugar dissolves. Then
continue to boil, without stirring, 4 to 5 minutes longer, or until the
syrup caramelizes and turns a deep amber in color. Immediately remove the
syrup from the heat and add the cream. (The mixture will bubble up). Using
a wooden spoon, stir until completely smooth; if necessary, briefly return
the caramel to low heat and stir until smooth. Scrape into a small bowl and
let cool to room temperature. Refrigerate until well chilled, at least 2
hours. Make the ganache: Place the chocolate in a food processor fitted
with the metal blade and process until finely chopped. In a small saucepan,
over medium heat, bring the cream to a gentle boil. With the motor of the
food processor running, pour the cream through the feed tube. Process for
10 to 15 seconds, until the chocolate is completely melted. Using a
spatula, scrape down the side of the work bowl.
Add the butter and vanilla and process for about 5 seconds, or until the
mixture is smooth and creamy. Scrape the ganache into a medium bowl. Cover
with plastic wrap and refrigerate until firm enough to pipe, about 1 hour.
Make the caramel centers: Line a small baking sheet with waxed paper. Using
a 1/4-teaspoon measuring spoon dipped in cold water, scoop out level
spoonfuls of the caramel and place about 1 inch apart on the baking sheet.
Freeze until firm, at least 30 minutes. Form the truffles: Transfer the
chilled ganache to a pastry bag fitted with a 1/2-inch plain tip (such as
Ateco #6). Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking
sheet. Refrigerate or freeze the truffles for 10 to 20 minutes, or until
just firm enough to roll. Sift a light dusting of confectioners' sugar over
the chilled truffles. Lightly coat the palms and fingertips of your hands
with confectioners' sugar. With your fingertips, pinch a truffle into a
round, then roll it gently between your palms into a slightly irregularly
shaped 1 1/4 inch ball. Place the rolled truffle on the baking sheet, and
form the remaining truffles into rounds. Refrigerate the truffles for about
10 minutes, just until firm. Remove the rolled truffles from the
refrigerator. Remove 5 or 6 of the caramel centers from the freezer and
place on a cold plate. Working quickly, with your fingertips, pinch a
caramel center into a small ball. With the tip of your index finger, make
an indentation about 2/3 of the way through the center of a chocolate
truffle. Insert the caramel center in the truffle and, with your
fingertips, mold the chocolate over the caramel,
covering it completely. Place on a baking sheet and repeat the procedure
with the remaining chocolate truffles and caramel centers. Refrigerate
until firm, at least 30 minutes. Roll half the chocolate truffles in sifted
confectioners' sugar to coat. Roll the remaining truffles in sifted cocoa
powder to coat. Store the truffles for up to 5 days in an airtight
container in the refrigerator. Remove from the refrigerator 30 minutes
before serving. ~ Judith Sutton webmaster@godiva. com
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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