Turning a classic truffle into a modern sophisticate with a little salted caramel and whiskey.
Here’s the secret: Cook the salted caramel right to up to the point the mixture is about to burn. The caramel will impart a deep flavor that moves beyond the one dimensional sweetness when cooked only to a light or medium amber. Throw whiskey in the mix and you have yourself a classic truffle that is updated with a little sweet and salty along with some whiskey.
Awhile back I discovered boozy truffles, since that time, this remains the only option in which I will bite into a one. I haven’t had a straight truffle for awhile and by that I mean one that is non-alcoholic. That has more to do with the fact that, even though I’m a chocolate-holic, I find truffles so rich that they often grab and coat my tongue like a glove to a hand.
. . .Nothing. Nothing, no matter how good it is can be pleasant when that effect grabs hold. Trust me, make a boozy truffle once and you may never go back to straight truffles. The alcohol helps to cut through the richness of the chocolate and cream for a cleaner bite.
A few notes:
- Your palate your preference: If whiskey is not your thing try another spirit.
- When making truffles, keep a wet towel near to wipe your hands between each truffle for ease of rolling.
- Other boozy truffles you might like: Chocolate Beer Truffles, Chocolate Frangelico Truffles.
Salted Caramel and Whiskey Truffles
- 11 oz dark chocolate (65% cacao)
- 8 tablespoon heavy cream
- ½ cup salted caramel (recipe follows)
- ¼ cup Irish Whiskey
- 1/3 cup unsweetened cocoa powder, Dutch process
Salted Caramel Sauce:
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 6 tablespoons of heavy cream
- ½ teaspoons of kosher salt
1. Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Stir in salted caramel (mixture may look slightly rough, but will even out and become smooth once more after the addition of whiskey). Add in whiskey and stir until fully incorporated. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bake sheet. Dust truffles with unsweetened cocoa powder to finish.
Salted Caramel Sauce:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.