Turtle Truffles
Looking for that perfect sweet for your sweet this Valentines day?? How about making a batch of your very own turtle truffles!
Not only are these chocolates simple to make but I think that they look and taste just as good as store bought.
Rich bittersweet chocolate ganache centers coated with a thin shell of more bittersweet chocolate and topped with chopped pecans and a generous drizzle of homemade caramel sauce.
Turtle Truffles
Yield: Makes 30 teaspoon sized truffles
Truffles
- 8 ounces of chocolate, chopped into small pieces ( I used bittersweet chocolate)
- 1/2 cup of heavy cream
- 1 tablespoon of unsalted butter, cut into pieces
- 1/2 teaspoon brewed coffee, cooled (optional)
Coating
- 1 and 1/4 cup bittersweet chocolate
- 1/2 cup of pecans, finely chopped
- heaping 1/4 cup of caramel sauce
Directions
Place the chopped chocolate into a medium sized heat safe bowl. Set aside.
In a small, heavy bottom sauce pan bring the heavy cream and butter to a simmer.
Pour the heavy cream over the chocolate and add the coffee if using. Let sit for 1-2 minutes. Stir until smooth. Allow the ganache to cool. Once the ganache has cooled cover with plastic wrap and refrigerate for about two hours or until firm.
Line a medium sized baking sheet with parchment paper. Using a teaspoon or melon baller scoop the ganache and quickly roll into round balls. Rolling the truffles can get kind of messy, so you will want to work quickly.
Place the rolled truffles onto the prepared baking sheet and freeze for about 6-10 minutes. While the truffles are chilling you can prepare the coating.
Over a double boiler of barley simmering water heat the chocolate until melted and smooth.
After 6- 10 minutes remove the truffles from the freezer and one at a time dip them into the melted chocolate. Remove the dipped truffles from the melted chocolate using a fork. Gently tap the fork against the side of the bowl to remove any excess chocolate from the truffle.
Place the dipped truffle onto a parchment lined baking sheet and immediately sprinkle with chopped pecans. Repeat the dipping and topping process with the remaining truffles.
Once all the truffles have been coated and sprinkled with pecans, drizzle the truffles with caramel. Enjoy!