July 25th, 2010
It started at Georgetown Cupcake… my friend gave me a bite of his Salted Caramel Cupcake… the sweet caramel combined with the salt intrigued me… this was a flavor I normally scoffed at, preferring my caramel like my chocolate…simple… rich…the highlight!
It continued at Komi with frozen baklava… cinnamon ice cream on top of a nut salted honey and topped with a crispy sheet filo… again, I loved the salt with the sweet…
It culminated at Co co. Sala with Salted Caramel Hot Chocolate… wow!
In between there was a failed attempt at Salted Butter Caramel Ice Cream due to a burnt finger (don’t ask)… but finally there was success… Salted Caramel Chocolate Truffles!
They were simple…rich… the highlight…
Salted Caramel
(for good instructions on how to make caramel)
1/2 cup sugar
1/3 cup heavy cream
2 tablespoon butter
1 teaspoon salt
1. In a sauce pan, heat the sugar over medium until it begins to caramelize stirring occasionally.
2. When the sugar becomes caramel colored and is all dissolved, slowly pour in the cream. Be careful because it will boil and sometimes splatter. Continue stirring until it has been fully incorporated. If the caramel seizes up a little, continue to stir over the heat until it is liquid again.
3. Remove from heat and stir in the butter and salt.
Salted Caramel Chocolate Truffles
(adapted from Tartine)
1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons butter
Salted Caramel, cooled by pourable
Cocoa powder (for rolling)
1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the butter until melted.
4. Stir in the salted caramel.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganche and roll it into a ball. Roll in the chocolate cocoa powder.
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Filed under Chocolate |
