Salted Caramel Truffles with just a hint of espresso. These are the sort of delicious treats you'd pay crazy money for - except now...
Here we are, school back in full swing and air turning crisp and cool. Which in my book means one thing:
Fall is here!!! Which means another thing:
Salted Caramel Mochas. Oh how I love sipping on a hot salted caramel mocha this time of year. Grabbing my favorite sweatshirt and sitting outside with a good book and some hot coffee.
If you make today’s recipe, you’ll understand that sense of calm and contentment. Because one bite into this and you will close your eyes as you enjoy the decadence of a homemade truffle.
Yes, it’s true. Truffles take time to make. And patience. But this recipe makes about 4-5 dozen beautiful truffles (depending on size) that it makes is so worth the effort. The sweet fudgy center with the crisp chocolate coating. Are you sold yet?
I added in some espresso powder to give the hint of coffee flavor. I purchase mine online at King Arthur Flour, but I know some stores like Whole Foods and Trader Joe's carry it too! Even instant coffee would work, it just wouldn’t be as flavorful.
I used Ghirardelli in today’s recipe. Both for the inside and for the outside. To make the filling, you make a simple ganache. Using Ghirardelli milk chocolate morsels as the base, you follow the recipe and allow this to sit and cool in the fridge. This is the first step in patience. Not a lot of work… but it’s time. Waiting. Waiting for the ganache to turn into a scoop-able mixture. This step takes about 2-3 hours. (enough time to clean the kitchen, do some laundry, or get deep into a good book)!
Then you scoop your filling using a 1 tablespoon scoop (or similar). Place your little truffle balls on a parchment paper lined baking sheet that can go in the freezer. And you wait again. Freezing the truffles helps them keep their shape when you dip them in the coating. Trust me on this!
Finally, using a toothpick, dip your truffles in the melted Ghirardelli chocolate. Tap the extra back into the bowl and drop it onto the parchment paper. Sprinkle with sea salt immediately. By the time you finish dipping all your truffles, the first ones will be set up already! Perfect for sampling.
Store these truffles in an airtight container in the fridge for up to two weeks. ENJOY!
We think these salted caramel truffles are perfect for fall, but if you're in a truffle making mood, definitely check out some of Aimee's other fantastic recipes; monster cookie dough truffles and funfetti cookie dough truffles top our list.
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