Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
INGREDIENTS:
1 cup prepared caramel (see directions listed in the previous section)
1/2 cup heavy whipping cream
1/2 pound at least 50% high-quality semi-sweet baking chocolate
1 tablespoon rum
1/2 tsp pure vanilla extract
1 1/2 tsp prepared coffee
Dutch-process cocoa powder for topping
Assembly:
Finely chop baking chocolate and place in a large heat-resistant mixing bowl.
Pour heavy whipping cream into a small saucepan and heat on low until just before boiling.
Strain through a fine sieve into the bowl of chopped chocolate, then let stand for 3 minutes.
Gently whisk until cream and chocolate have melted and become smooth.
Add coffee, rum, and vanilla and whisk again to combine thoroughly.
Let stand at room temperature for 1 hour.
Roll out 1-inch balls by hand and place on a lined baking sheet.
Roll 1-inch balls of caramel mixture and press each one into the center of the chocolate balls. Form the chocolate balls by hand around the caramel as necessary until smooth.
Roll balls in the Dutch-process cocoa powder and return to the baking sheet.
Chill in the refrigerator for 1 hour to set up.
Serve at room temperature.
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