Easy-to-make milk chocolate truffles filled with a delicious homemade salted caramel cream. An excellent combination of flavors. These little delicacies are perfect as a small Christmas gift or to snack on yourself.
In a large saucepan, melt the sugar over low/medium heat until a nice light golden caramel is formed. (Can take up to 20 minutes).
During this time, the sugar should not be touched with any objects. (Don't stir, only shake the pan if necessary).
Once a beautiful caramel has formed, stir in the butter in small pieces until a creamy caramel is formed. Then add two pinches of fleur de sel.
Now heat up the cream (please do not boil!) and stir it carefully into the caramel.
Let the caramel cream cook for two minutes, and then fill it immediately into the squeeze bottles.
Let the caramel cool down to 77 °F // 25 °C
Filling up the milk chocolate salted caramel truffles
Place the milk chocolate hollow spheres on the kitchen table and fill them up with the salted caramel cream just below the rim.
Put them for several hours (about 8 hours) into the fridge to settle.
Sealing the truffles
Melt the milk chocolate couverture in a water bath.
Take the cooled hollow spheres out of the fridge and seal them with your chosen sealing tool.
Then place the sealed chocolates in the refrigerator for half an hour until firm.
Coating and decorating
There should be enough melted chocolate leftover from sealing to coat the chocolates.
Prepare a cooling grid to place the chocolates to dry. Place parchment paper beneath to reduce the mess.
Now, one by one, take the chocolates, dip them into the tempered chocolate coating and then carefully lift them out.
Let the excess chocolate drip off briefly and place them carefully on the cooling grid. Do so for each chocolate.
While the chocolate coating is still soft and moist, you can decorate your salted caramel pralines.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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