[Grammy]

Hey carlo,
I was thinking about you the other day, wondering if you would fill us with yummies this year. Hope you are well. I used to be on your ping list. Can you add me again, if I have gotten lost?

Back to my gingerbread house baking.

[carlo3b]

Caramel Truffles Extraordinaire

• 12 ounces bittersweet chocolate, chopped
• 1/3 cup 35% cream
• 1/4 cup sour cream
• 3 tablespoons butter, softened
• 2 tablespoons superfine sugar
• 2 teaspoons vanilla extract
• 1/2 cup caramel spread
• sweetened cocoa powder


1) In the top of a double boiler over hot (not boiling) water, melt chocolate with the cream.
2) Pour into a mixing bowl and stir in sour cream, butter, sugar and vanilla. Whisk with a wire whisk until smooth.
Refrigerate 1 hour or until the mixture is firm but malleable.
3) Put the caramel spread in a small bowl and freeze for 1 hour or until very firm.
4) Place the sweetened cocoa powder in a small bowl; set aside.
5) Take 1 teaspoon of chocolate mixture and flatten it into a 2-inch diameter circle in the palm of your hand, then set it on a piece of parchment paper.
6) Take 1/2 teaspoon of frozen caramel spread and roll it quickly into a small ball.
Place the caramel ball in the center of the chocolate circle and completely cover the caramel with the chocolate, forming it into a nice round ball with the caramel in the center.
7) Roll the truffle in the sweetened cocoa powder then place in a paper candy cup. Repeat until all truffles are made.
If the caramel becomes too soft to handle, return to the freezer for a few minutes.
Store truffles in an airtight container in the refrigerator for up to 7 days.
Remove from refrigerator 30 minutes before serving.
Makes about 28