Envision biting into a silky, rich, decadent chocolate-caramel truffle. You can practically feel the endorphins exploding through your body. A feeling of happiness blankets you, as you imagine the taste that can only be described as pure joy. Whoa! As the famous quote in When Harry Met Sally goes, “I’ll have what she’s having.” Yeppers, there’s something about homemade chocolate that elevates the senses to indescribable heights. Making those truffles was going to be my Valentine’s gift to me. However, it didn’t go exactly go as planned. Everything was going perfectly with this low-stress recipe. There are no complicated techniques, no candy thermometer required. By design, this isn’t hard to make. On paper, this was the perfect candy treat for Valentine’s Day. I was very proud of myself. This recipe should have worked!
Coulda, woulda, shoulda – we’ve all been there! My luscious candy refused to properly set-up, regardless of how long it rested in the fridge. It was virtually impossible to scoop the mixture and roll it in balls that were to be coated with sprinkles. While it was stiff and I could scoop it into a ball, the ball started melting down within minutes. There was no way the shape was going to hold. It turned into an ooey, gooey mess in my hands. At first, I was mortified, but I remembered my no-stress motto and changed my expectations. I realized that I had just made silky, rich, decadent, fudgy-caramel truffle SAUCE. This luxurious, seriously viscous topping will heighten the ice cream experience to a whole new level.
Treat the ice cream lovers in your life to this fudgy, gooey topping and transform a vanilla scoop into a gourmet dessert. If you like your topping warmed or a little “looser”, you can pop it in the microwave for a few seconds. I heat it in 10-second increments. If you overheat it, it will get gloppy. If that happens, no worries, just vigorously stir it until it returns to its smooth, shiny consistency. In a word: YUM!
Fudgy-Caramel Truffle SauceCourse: DessertDifficulty: Easy
This Fudgy-Caramel Truffle Sauce tastes just like decadent homemade chocolate-caramel truffles, because it’s the same basic recipe in the form of a topping instead of a candy.
• 1 can (14 ounces) sweetened condensed milk
• ½ stick butter (4 tablespoons)
• 1/2 cup heavy cream
• 3 ounces unsweetened chocolate
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
- In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook for 4-6 minutes, stirring frequently, until mixture thickens slightly and turns pale yellow. Do not let mixture get too dark.
- Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Allow to cool to room temperature. Spoon into a glass jar.
- This is a very thick sauce that will firm up in the fridge. Topping can be warmed in the microwave, making it more fluid. Nuke in 10-second intervals, stirring in-between. If mixture overheats (gets clumpy and becomes dull in color), vigorously