Chocolate Caramel Truffles

• 1 cup sugarsugar
• 2/3 cup heavy creamheavy-cream
• 9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 1/4 teaspoon saltsalt
• 1 teaspoon vanillavanilla
• 1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine

1. 01In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
2. 02Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
3. 03Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.

Sign in and stock your pantry to see what you have for this recipe.