These Caramel Filled Chocolate Truffles have a sweet surprise in the center: soft vanilla caramel! An unforgettable holiday treat! These are absolutely delicious!
Caramel Filled Chocolate Truffles
Truffles are one of the easiest candies to make. No candy thermometer. No stirring of molten sugar. All that’s involved is melting chocolate with cream and flavoring it to your heart’s desire. I added some premium Diplomatico Rum and Frontier Spice Vanilla along with a slosh of coffee to bring out the chocolate flavor. My twist this year was to make some soft caramels and form the truffles around the chewy nuggets – Caramel Filled Chocolate Truffles.
Fill Your Chocolate Truffles with Vanilla Caramel
If you’re new to candy making, the caramel filling could be a bit daunting. The ingredients are simple, but it takes a little finesse. Heating the mixture too fast will lead to burnt caramel and a hard to clean pan. Make sure to have an accurate candy thermometer and pull the mixture off the heat at exactly 240º. Any higher and your centers will be too hard to bite through.
You shouldn’t need dental work after eating a chocolate bonbon. It’s best to make a full batch of these soft caramels, and you’ll have plenty of leftovers to wrap and enjoy along with the portion you’ll need to fill your truffles. These Chocolate Truffles will be decadent even without the filling if you don’t have time to fiddle with the extra steps.
Tips for Making Caramels:
- Be patient. Hurrying will inevitably leave you with burnt caramel.
- Use a heavy saucepan for even heating
- Use a good quality candy thermometer. If you’re concerned about accuracy, check the temperature of boiling water. It should be 212º F or 100ºC.
Tips for Making Truffles
The chocolate, the rum, the vanilla used in these Chocolate Truffles should all be top-notch. It’s especially crucial when the ingredient list is short.
This is not the time to skimp on bargain-basement ingredients. I recommend a premium, aged liquor. You can find rum with cocoa, caramel and coffee nuances. Different liquors and liqueurs play well chocolate bonbons.
Good chocolate is imperative, too. Much as I love chocolate chips in cookies, a bar of premium chocolate will give much tastier results.
Use a Pure Madagascar Vanilla Extract. The flavor is heavenly. A touch exotic and perfect to pair with the rum and coffee flavors. I hope you’ll add truffles, whether filled with caramel or not, to your holiday sweets list. These Chocolate Balsamic Truffles are outstanding, too!
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup half and half
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1/2 pound semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoons rum (Diplomatico preferred)
- 1 1/2 teaspoons coffee
- 1/2 teaspoon good vanilla extract (Frontier Spice's Simply Organic brand preferred)
- Good quality cocoa powder
- Make caramels. Line 9x9-inch pan with non-stick foil; set aside.
- Combine all ingredients except vanilla in large heavy saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil.
- Continue cooking, 25-30 minutes or until candy thermometer reaches 240-244°. Do not hurry this process along; it will take at least 45 minutes.
- Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
- Place chopped chocolate in a heat-proof mixing bowl.
- Heat the cream in a microwave safe Pyrex measuring cup until very hot (just shy of boiling). Pour the cream through a sieve into the bowl with chocolate. Let it for a few minutes, then whisk cream and chocolates together until the chocolate is completely melted. Whisk in the rum, coffee, and vanilla. Set aside at room temperature for 1 hour.
- Cut 1/2 teaspoon pieces of caramel and form into balls (make about 30 to start). Scoop out 2 teaspoons of chocolate mixture and form a ball around each caramel ball. (Roll between your two palms---your hands will get messy!). Repeat until all chocolate is used. You will have leftover caramel (cut into squares, wrap in wax paper and store in refrigerator or freezer).
- Roll truffles in cocoa powder and store in refrigerator. Bring to room temperature before serving so caramel centers have time to soften.
If your chocolate does not set up (I made these in the winter and this was not necessary), you may need to chill the ganache so you can roll the truffles into balls.
Amount Per Serving: Calories: 142 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 36mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 0g Sugar: 19g Sugar Alcohols: 0g Protein: 1g