A truffle for you and a truffle for me!

As you may have noticed, every few days I have to involve myself with chocolate in one way or another. The holidays give me a perfect excuse, since I am always "making gifts".  Just about every experience with chocolate turns out to be a messy one for me. When I bake alone, the messy factor is significantly decreased, but today was an exception. Today's excitement involved the Pyrex measuring cup (full of melted chocolate) somehow tipping over in the microwave.    Not only was much chocolate spilled, but I felt it would be dangerous to lick out the microwave, so much chocolate was wasted.

I have a truffle recipe from my newlywed days with a gazillion notes on the edges, that I decided I should completely recopy so that it is more legible. While I was at it, I decided to make some of the tasty treats since it had been a while. These aren't your easy-throw-everything-into-a-bowl-and-then-form-them into-balls type of truffles, so be forewarned. But you should also know that my note at the top of the recipe card says : "takes a little time, but it's worth it!"

These truffles have a soft center and a crisp chocolate shell around them. Although they have "caramel" in their name, the caramel is mixed into the chocolate and gives the chocolate a slight caramel flavor, but is not a true caramel center. (I usually don't even mention the caramel part when I give these as gifts). These do have to chill several hours and then again overnight, so plan accordingly. And be self-controlled. It is hard to resist these!

Dark Chocolate Caramel Truffles
makes about 20

14 oz. bittersweet chocolate,  chopped and divided
2/3 c. granulated sugar
4 T water
3 drops lemon juice
2/3 c. heavy whipping cream
1/4 t. sea salt

Place 8 oz chocolate in Pyrex measuring cup and microwave for 45 seconds at half power. Remove and stir until smooth, microwaving another 30 seconds if needed.  Set aside.

Combine sugar, water, and lemon juice. Stir over low heat until sugar is dissolved. When sugar is dissolved, increase heat to medium, STOP STIRRING, and allow to come to a boil. Do not stir at all during this time. It will turn a deep amber color. This takes about 4-6 minutes.  Let caramel mixture boil and  begin to smoke slightly before adding cream and removing from heat. Mixture will bubble after cream is added. Put pan on a different burner on stove, turn to low, and stir until caramel is smooth, an additional 3-4 minutes. Add salt to caramel. Mix with melted chocolate and pour into shallow baking dish to cool. Refrigerate until firm, about 2 hours.

Using a small spoon and working quickly, scoop up truffle filling and form into balls. Keep a bowl of ice water (and some paper towels!) nearby to rinse hands in if filling begins to melt in your hands when forming truffles. Truffles should measure about 3/4 inch in diameter. Arrange on a baking sheet, cover, and chill 8 hours, or overnight. Truffles will still be a little soft after chilling.

Line a baking sheet with foil. Place remaining 6 oz chocolate in 1- cup Pyrex measuring cup. Microwave at half power for one minute, stirring until smooth. Microwave again until chocolate reaches 115 degrees on a candy thermometer. Working quickly, submerge one truffle in the melted chocolate. Using a fork as a scoop, quickly lift out the truffle and tap fork against side of cup so that excess coating can drip off. Transfer truffle to baking sheet. Repeat with remaining truffles. Refrigerate for one hour before packaging. Can be made 1 week ahead. Bring to room temperature before serving.

Enjoy!