Death Star Caramel Truffles Recipes

DEATH STAR CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate until firm, about 1 hour. Insert lollipop sticks into truffles. Press the end of a small wooden spoon into the upper portion of each truffle to create an indentation. Return to refrigerator until firm. , In separate microwave-safe bowls, melt the black and white candy disks; stir every 30 seconds until smooth. Tint white candy with black candy, adding 1 teaspoon at a time until desired color of gray is achieved; reserve remaining melted black candy. Dip caramels in gray candy, allowing excess to drip off; let stand until set. Tint remaining gray candy slightly darker with reserved black candy. Place in piping bag fitted with small #1 round tip; pipe onto truffles to resemble Death Star. Refrigerate until firm.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

CARAMEL-NUT TRUFFLES

Steps:

• Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
• Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

SALTED CARAMEL AND TOASTED PECAN TRUFFLES

Steps:

• Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.
• Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.
• Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.
• Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.
• Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.
• Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.

CHOCOLATE-CARAMEL TRUFFLES

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

LUXURIOUS CARAMEL TRUFFLES

Steps:

• First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
• Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
• Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
• Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
• Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
• Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
• To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
• Refrigerate the tray of truffles for 1 to 2 hours, until firm enough to dip.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the coating-using dipping tools or a fork-and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles and chill in the refrigerator until set, about 15 minutes. Serve at room temperature and store excess in an airtight container in the refrigerator.