Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
INGREDIENTS:
1 cup milk chocolate chips
1 1/3 cups semi-sweet chocolate chips
1/4 heavy whipping cream
1 tablespoon shortening
26 individually wrapped caramel, candies, unwrapped
Assembly:
Place caramels in a large microwave-safe bowl along with heavy whipping cream and all of the milk chocolate chips.
Microwave on high, uncovered, for one minute, then stir well.
Microwave for 15 seconds at a time and stir each time until the chocolate and caramels have melted together completely. Be careful not to burn the ingredients by microwaving for too long.
Spread mixture into a square baking dish lined with plastic wrap.
Chill in the refrigerator, uncovered, for 1 hour.
Remove candy filling and slice into 30 pieces of about 1 inch each.
Roll each piece into a ball by hand and place on a lined baking sheet.
Chill, covered, in the refrigerator for 1 hour more.
Melt all the semi-sweet chocolate chips and the shortening together in a large microwave-safe bowl on high. Repeat the process from earlier: melt for 15 seconds at a time, stirring each time until smooth.
Dip the chocolate caramel balls one at a time using a fork.
Tap to remove excess chocolate, then return the truffles to the baking sheet.
Let stand at a room temperature to harden.
Serve.
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