Description
Creamy caramel, crunchy roasted cashews and a decadent chocolate liqueur truffle filling all coated in premium gourmet chocolate for a truly blissful experience. If you make this for gifts, your loved ones will treasure every bite.
Ingredients
For the creamy chocolate truffle filling:
- 4 oz. Greek cream cheese or Neufchatel, softened
- 6 – 7 oz. finely crushed chocolate cookies or chocolate graham crackers
- 5 oz. melted Bada Bing Bada Boom dipping and molding chocolate (milk or dark)
- 2 teaspoons good quality vanilla
- 1/2 cup Godiva chocolate liqueur (or Bailey’s or, for a non-alcoholic option, heavy cream)
- 2 Tablespoons dark cocoa powder (dutch process)
For the truffles:
- About 2 lb. Bada Bing Bada Boom dipping and molding chocolate (milk or dark), melted
- About 1/2 lb. Chocoley caramel cream center
- 2 – 4 oz. chopped roasted cashews
- Light sprinkle of sea salt (optional, but recommended)
Instructions
In a medium mixing bowl, stir together the filling ingredients until smooth. The mixture will thicken as the cookies soak up the liquid. If not completely smooth, process in a mini food processor until it’s nice and smooth. Set in the refrigerator until well chilled and firm.
Meanwhile, melt about 6 oz. of chocolate. Pour a bit of the melted chocolate in the bottom of 6 of the spots in the mold and tap several times on the counter to release any air bubbles. Using a small clean paintbrush (one that has never been used for paint), “paint” the chocolate up the sides of each of the molds until the 6 molds are fully coated. Then paint the other 6 spots in the mold. Set the mold in the fridge until the chocolate is set. Inspect and brush chocolate to fill any bare spots. Set in the fridge again until set. Do a second inspection and brush melted chocolate over any bare spots. The chilled mold should help the added chocolate set very quickly.
While the chocolate mold is chilling, use a spoon to prepare 12 small “discs” of caramel with your fingers about the size of the bottom of each chocolate mold. (Don’t worry about the shape … it’s all going to get mushed into the mold.)
Taking care not to touch the sides too much, gently press a caramel disc in the bottom of each hole. If any of the sides of the chocolates break off in the process, fix it by painting with a bit of melted chocolate. Once your chocolate cream filling is cooled, use a spoon to scoop up a bit of filling and fill each hole about 3/4 of the way. Add some chopped nuts to each one, and press gently on the nuts to help you smooth the top so it’s just below the top of the mold. Sprinkle lightly with sea salt (if desired).
Melt more chocolate and drizzle chocolate over each of the truffles so it’s roughly coated. Tap the mold on the counter to smooth the chocolate. If any bare spots remain, use the brush to coax the chocolate into the hole. Tap again. Set the chocolate mold in the fridge again until the rest of the chocolate is fully set. (It will happen quite quickly this time.)
Release the truffles from the mold by gently pushing up from the bottom until the chocolate truffle pops out. Store in an airtight container in a cool place.
Notes
Total time is estimated as it will vary depending on how long you chill things and how long you spend on painting the chocolate on the molds. If you want to make these truffles without the molds, I would suggest making a small ball of caramel, then make a “cup” of the chocolate truffle filling by making a ball and poking your finger in the center. Put the caramel in the cup, then use your hands to close the hole, encircling the caramel with chocolate caramel filling. Roll in the chopped cashews, then dip in melted chocolate and set on a silicon baking mat.
HELPFUL TIP: If you have a heating pad, turn on and cover with a towel. Set your bowl of melted chocolate on top of the towel to keep your chocolate in its ideal melted state for longer.
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Keywords: Chocolate, Truffles, Caramel, Nut, Cashew, Liqueur