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Butterscotch Chocolate Truffles

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Butterscotch Truffles Picture
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
These luscious butterscotch chocolate truffles combine the decadent taste of bittersweet chocolate with rich butterscotch chips and the deep flavor and satisfying crunch of crushed butterscotch hard candy. The candy garnish can be omitted if desired, or you can substitute chopped butterscotch chips for the crushed butterscotch candy. This recipe yields about 24 1-inch truffles, or up to 40 smaller truffles.

Ingredients:

  • 1.5 lbs chopped bittersweet chocolate, divided use
  • 1 stick (4 oz) butter, room temperature
  • 3 egg yolks, room temperature
  • 1/2 cup butterscotch chips
  • 1/3 cup butterscotch hard candies

Preparation:

1. Chop the butterscotch chips with a large knife until they are in small chunks. Place the butterscotch hard candies in a sturdy plastic bag and crush them with a heavy rolling pin or other solid object until they are in small shards. Alternately, you can place them in a food processor and pulse it on and off until the hard candy is in small pieces. Set both butterscotch candies aside for now.

2. Place 8 ounces of the chocolate (one-third of the total amount) in a large microwave-safe bowl. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating. Allow the melted chocolate to sit at room temperature until it is still melted but not at all warm.

3. Cut the softened butter into pieces and stir the pieces into the melted chocolate. The butter and the chocolate should be approximately the same temperature. Stir in the egg yolks and continue to stir gently until all of the ingredients are combined and there are no streaks of yolks or bits of butter visible. Your ganache should be silky smooth. Stir in the chopped butterscotch chips. Cover the ganache with cling wrap over the surface of the chocolate and allow it to sit and firm up at room temperature for at least four hours or overnight.

4. Once the ganache has set a bit, prepare a baking sheet by lining it with aluminum foil. Scoop small spoonfuls of ganache and place them in even intervals on the baking sheet. Refrigerate for 20 minutes, until set but not completely hard. Roll the balls between your hands to make them round, and return them to the refrigerator to chill for an hour.

5. Once the truffles are firm, melt the remaining one pound of chocolate for dipping. If you want to be able to keep the truffles at room temperature without the chocolate becoming soft and sticky, you will need to temper the chocolate. If you will keep your truffles refrigerated, you can simply use melted chocolate to dip them.

6. To melt the chocolate, place the one pound of chopped chocolate in a large microwave-safe bowl. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

7. Using dipping tools or two forks, dip a truffle center into the chocolate until it is completely submerged. Bring it out of the chocolate and drag the bottom edge along the lip of the bowl to remove excess chocolate. Place it back on the baking sheet and dip a few more truffles. While the chocolate is still wet, sprinkle the tops with a small pinch of crushed butterscotch hard candy. Repeat with remaining truffles and chocolate.

8. Place the truffles in the refrigerator to set the chocolate for about 20 minutes. Truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

User Reviews

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 5 out of 5
Hmm... GREAT!, Member Themasterbaker

It was delicious! My cousin, who is 11 needed a recipe for math class, I gave her this one, and she loved it! She got a 100%! She said that her teacher said, and I quote: ""This is delicious! I have never thought of putting butterscotch in truffles! I love the recipe. I will put it out on the wall!"" After I tasted it, I fell immediately in love with it! YUM!

3 out of 3 people found this helpful.

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