Caramel Chocolate Truffles

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These truffles have a caramel chocolate ganache in the centre.  Yum!

Ingredient List:
1 cup cream
3 Tbsps. Caramilk Liqueur
250 grams dark chocolate, chopped
1/2 cup sugar
1/4 cup water
1/4 cup butter
200 grams dark chocolate, melted for dipping

Start by chopping 250 g of dark chocolate and it set aside.

To make the caramel, bring 1 cup of cream to a boil and remove from the heat. Add 3 Tablespoons of Caramilk Liqueur

In a large pot, combine 1/4 cup of water and 1/2 cup of sugar. Stir to dissolve the sugar.  Cook over medium heat, without stirring, for about 6 minutes.  The water will have taken on a toffee-brown colour.  Remove from the heat and stir in 1/4 cup of butter (cut into small pieces) and the hot cream.  The mixture will bubble and hiss at this point, which is why you want a large pot.

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Stir until combined, smooth and shiny. At this point, you have a lovely caramel that could be used for any number of purposes.

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For this recipe,add the chopped chocolate and stir until everything is melted and well blended. Pour it into an 9×9 pan and freeze for three hours.

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Scoop out by the teaspoon and roll into balls. Place them on parchment and refrigerate until solid (about an hour).

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Melt 200 grams of chocolate and dip the gananche balls into the melted chocolate to coat. Let them dry on parchment paper. Keep in the fridge.

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