Multiple layers of flavor and texture. It’s also “daughter approved”.
Watch the video here.
INGREDIENTS
26 caramels
1 cup (180g) of white chocolate chips for the ganache
1/4 cup (60g) of heavy whipping cream
1/4 cup (43g) of semisweet mini chocolate chips
1 teaspoon of sea salt
1 1/2 cups (284g) of white chocolate for the coating
1/4 cup (33g) of cashews as a topping
SUPPLIES
Some bowls
A spatula
An 8×8 pan
A cutting board
Some parchment
A couple of precision dipping tools
DIRECTIONS
Line the baking pan.
Crush the cashews and set them aside.
In a large microwave-safe bowl, combine the caramels, 1 cup of white chocolate chips, and cream.
Microwave on high for 1 minute, then give it a stir. Continue microwaving in 15 second intervals, stirring after each, until the mixture is melted and smooth.
Spread the mixture evenly into the lined pan. Refrigerate for about an hour until firm.
Place the caramel on a lightly oiled cutting board and cut it into 32 pieces.
Peel off a piece, press some mini chocolate chips into it, roll it into a ball, and place it onto a lined cutting board. Again, a light coat of oil on the parchment will be helpful.
Repeat with the remaining pieces, then put them in the freezer for a few minutes.
Melt or temper the remaining white chocolate, dip a ball into the chocolate, let the excess drain, and return it to the lined cutting board.
Top the truffle with some crushed cashew. For me, it worked better to delay the topping for a few seconds to give the white chocolate a chance to set just a bit. Otherwise, the cashew pieces kind of slid down the sides.
Repeat with the remaining balls, then leave them on the counter to set.
