Caramel Chocolate Truffles

Caramel Chocolate Truffles

**Ingredients:**

– 1 cup caramel sauce or soft caramel candies
– 2 cups chocolate chips or melting chocolate
– 1/2 cup heavy cream
– 2 cups graham cracker crumbs (or digestive biscuit crumbs)
– 1/4 cup unsalted butter, melted

**Instructions:**

1. **Prepare the Filling:**
– If using soft caramel candies, melt them with a tablespoon of heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.

2. **Make the Crumb Mixture:**
– In a bowl, mix the graham cracker crumbs with the melted butter until combined.

3. **Form the Truffles:**
– Scoop about a tablespoon of caramel and roll it into a ball. If the caramel is too soft, refrigerate it for a few minutes to firm up.
– Roll the caramel ball in the graham cracker crumbs to coat evenly. Place the coated caramel balls on a baking sheet lined with parchment paper.
– Repeat until all the caramel is used. Place the truffle centers in the refrigerator for about 15-20 minutes to firm up.

4. **Coat the Truffles:**
– In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth and melted.
– Using a fork or a dipping tool, dip each caramel truffle center into the melted chocolate, allowing any excess chocolate to drip off.
– Place the chocolate-coated truffles back on the parchment-lined baking sheet.

5. **Add the Topping:**
– While the chocolate is still wet, sprinkle a pinch of the graham cracker crumbs on top of each truffle.

6. **Set the Truffles:**
– Refrigerate the truffles for at least 30 minutes or until the chocolate is set.

7. **Serve:**
– Once the chocolate is set, the truffles are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.