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1
Make the caramel: In a small heavy saucepan, combine the sugar and water.
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2
Bring to a boil over medium heat, stirring until the sugar dissolves.
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3
Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in color.
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4
Immediately remove the syrup from the heat and add the cream.
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5
(The mixture will bubble up).
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6
Using a wooden spoon, stir until completely smooth; if necessary, briefly return the caramel to low heat and stir until smooth.
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7
Scrape into a small bowl and let cool to room temperature.
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8
Refrigerate until well chilled, atleast 2 hours.
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9
Make the ganache: Place the chocolate in a food processor fitted with the metal blade and process until finely chopped.
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10
In a small saucepan, over medium heat, bring the cream to a gentle boil.
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11
With the motor of the food processor running, pour the cream through the feed tube.
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12
Process for 10 to 15 seconds, until the chocolate is completely melted.
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13
Using a spatula, scrape down the side of the work bowl.
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14
Add the butter and vanilla and process for about 5 seconds, or until the mixture is smooth and creamy.
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15
Scrape the ganache into a medium bowl.
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16
Cover with plastic wrap and refrigerate until firm enough to pipe, about 1 hour.
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17
Make the caramel centers: Line a small baking sheet with waxed paper.
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18
Using a 1/4-teaspoon measuring spoon dipped in cold water, scoop out levelspoonfuls of the caramel and place about 1-inch apart on the baking sheet.
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19
Freeze until firm, at least 30 minutes.
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20
Form the truffles: Transfer the chilled ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6).
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21
Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking sheet.
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22
Refrigerate or freeze the truffles for 10 to 20 minutes, or until just firm enough to roll.
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23
Sift a light dusting of confectioners' sugar over the chilled truffles.
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24
Lightly coat the palms and fingertips of your hands with confectioners' sugar.
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25
With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a slightly irregularly shaped 1-1/4-inch ball.
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26
Place the rolled truffle on the baking sheet, and form the remaining truffles into rounds.
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27
Refrigerate the truffles for about 10 minutes, just until firm.
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28
Remove the rolled truffles from the refrigerator.
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29
Remove 5 or 6 of the caramel centers from the freezer and place on a cold plate.
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30
Working quickly, with your fingertips, pinch a caramel center into a small ball.
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31
With the tip of your index finger, make an indentation about 2/3 of the way through the center of a chocolate truffle.
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32
Insert the caramel center in the truffle and, with your fingertips, mold the chocolate over the caramel, covering it completely.
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33
Place on a baking sheet and repeat the procedure with the remaining chocolate truffles and caramel centers.
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34
Refrigerate until firm, at least 30 minutes.
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35
Roll half the chocolate truffles in sifted confectioners' sugar to coat.
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36
Roll the remaining truffles in sifted cocoa powder to coat.
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37
Store the truffles for up to 5 days in an airtight container in the refrigerator.
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38
Remove from the refrigerator 30 minutes before serving.
