Recipes

Salted Butterscotch Truffles

A smooth and silky butterscotch filling makes these tasty treats a must-try.

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INGREDIENTS

8 oz (225g) of softened cream cheese

1 1/2 cups (180g) of confectioners’ sugar

1 3/4 cups (315g) of butterscotch chips

1 tsp (5ml) pure vanilla extract

1/4 tsp (1g) salt, plus more for garnish

10 oz (285g) of chocolate melting wafers

SUPPLIES

A mixing bowl

A mixer

A spatula

A cutting board

Some parchment

A scoop

A couple of precision dipping tools

DIRECTIONS

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sifted confectioner’s sugar to the cream cheese, and beat until incorporated.

In a microwave-safe bowl, melt the butterscotch chips by heating in 20-30 second intervals, stirring in between, until smooth and slightly cooled.

Mix the melted butterscotch chips and vanilla extract into the cream cheese mixture until fully blended and smooth.

Place the truffle mixture in the refrigerator for about 1 hour to allow it to firm up.

Scoop portions of the chilled mixture, roll into balls, and place them onto a lined cutting board.

Place the truffle balls in the freezer for half an hour.

Melt the chocolate wafers according to the package directions.

Dip a truffle ball into the melted chocolate, allow the excess to drain, and place it on a lined cutting board.

Immediately sprinkle a touch of sea salt on top.

Repeat with the remaining truffles and refrigerate them for about 5 minutes to fully set.

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