Pastry Chef Richard Warren
The Fort Garry Hotel
These two-bite delights are smooth and silky with a whisper of dreamy caramel. For the best results, the tempered chocolate must be used as soon as it’s cool to the touch.
1/2 cup sugar
1/4 cup honey
1/2 cup water
1 3/4 cup + 2 Tbsp heavy cream
3/4 tsp salt
1 tsp vanilla extract, or half a vanilla bean
2 Tbsp unsalted butter
450g milk chocolate, roughly chopped
450g dark chocolate (about 60-70 per cent cocoa), roughly chopped
2 cups cocoa powder
- In a heavy bottomed pot over high heat, cook sugar, honey and water until it turns a dark amber colour, about 6-9 mins.
- Using a whisk, carefully add half of cream to create caramel sauce.
- Add salt, vanilla and butter and whisk until incorporated.
- Add remaining cream. Reduce heat to medium, making sure not to bring mixture to a boil.
- Place milk chocolate in a bowl. Pour warm caramel sauce over chocolate. Let mixture sit for 2 mins.
- Whisk ingredients together to emulsify, about 1-2 mins, insuring there are no lumps.
- Set mixture aside until it firms, about 30 mins.
- Spoon about 1 Tbsp of mixture into palm and form little balls.
- Place formed truffles on sheet of parchment on countertop.
- In a medium-sized saucepan over medium-high heat, bring about 2” of water to a simmer.
- Place metal bowl over saucepan, add about half of dark chocolate. Melt chocolate without stirring until it becomes a thin liquid.
- Remove bowl from heat, add remaining chocolate. Using a rubber spatula, stir constantly until all chocolate is melted.
- Set aside and cool.
- Spread two large pieces of parchment paper on countertop.
- Pour about 3 cups of tempered chocolate on paper. Using a spatula, quickly spread chocolate.
- Sprinkle cocoa powder on second sheet.
- Working quickly, roll individual truffles in tempered chocolate, then cocoa powder and set aside.
- Add more tempered chocolate to parchment paper when necessary and continue until all truffles are rolled in chocolate and powder.
Yield about 2 dozen