Chocolate Caramel Truffles

1. 1

   In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel.

2. 2

   Remove pan from heat and add cream carefully (mixture will bubble up).

3. 3

   Return pan to heat and simmer, stirring, until caramel is dissolved.

4. 4

   Remove pan from heat and add chocolate, salt, and vanilla.

5. 5

   Let mixture stand 5 minutes and stir until chocolate is melted.

6. 6

   Transfer mixture to a bowl and cool, uncovered.

7. 7

   Chill mixture, covered, 2 hours, or until firm.

8. 8

   Scoop out truffle mixture with a spoon and form into 1-inch balls.

9. 9

   Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere.

10. 10

    (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.)

11. 11

    Chill truffles on a tray lined with wax paper until firm, about 1 hour.

12. 12

    Truffles keep in an airtight container, chilled, 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.