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1
Place 1 pound of the chocolate into a 2-quart mixing bowl.
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2
In a 2-quart heavy-bottomed saucepan, combine the sugar, water, and lemon juice.
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3
Cover the pan, bring to a boil over high heat, and boil for 2 minutes.
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4
Remove the cover and continue to cook the mixture, without stirring, until it turns deep amber.
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5
At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.
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6
Remove both the caramel and the cream from the heat and pour the caramel into the saucepan with the cream.
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7
Be very careful as the mixture will bubble and foam vigorously.
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8
Return the mixture to medium heat and stir with a long-handled heatproof spatula or wooden spoon until completely smooth (about 1 minute).
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9
Strain the mixture into the bowl with the chocolate.
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10
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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11
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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12
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
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13
Line 2 baking sheets with parchment or waxed paper.
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14
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream.
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15
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
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16
Or use a small ice cream scoop to form the mounds.
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17
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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18
Dust your hands with cocoa powder and roll the mounds into balls.
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19
These will be the truffle centers.
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20
Cover and chill the centers for another 2 hours in the freezer.
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21
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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22
Line 2 more baking sheets with parchment or waxed paper.
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23
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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24
Place a truffle center into the tempered chocolate, coating it completely.
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25
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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26
After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder.
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27
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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28
When the truffles are set, place them in paper candy cups.
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29
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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30
The truffles are best served at room temperature.
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31
Caramel Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
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32
Caramel Toasted Almond Truffles: Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
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33
Sprinkle the top of each truffle with finely chopped, toasted almonds.
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34
Caramel Toasted Almond Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
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35
Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
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36
Sprinkle the top of each truffle with finely chopped, toasted almonds.
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37
Caramel Hazelnut Truffles: Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
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38
Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
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39
Caramel Hazelnut Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
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40
Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
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41
Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
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42
Salted Caramel Truffles: Add 1 teaspoon Fleur de Sel or other fine sea salt to the truffle cream after adding the caramel mixture.
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43
After dipping the truffles, sprinkle the top of each truffle with a pinch of Fleur de Sel or other fine sea salt before the chocolate sets up.
