- 9 oz semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tbsp butter
- 12 soft caramels, homemade or storebought
- 12 oz (about 2 cups) chocolate-flavored candy coating
- 1.25 cups toasted pecans, finely chopped
1. Place the chopped semi-sweet chocolate and the butter in a heat-safe bowl, and place the cream in a small saucepan over medium-high heat. Heat the cream until small bubbles appear on the edges of the pan, but do not bring it to a boil.
2. Pour the hot cream over the chopped chocolate and let it sit and soften the chocolate for a minute, then gently whisk them together until the mixture is shiny and perfectly smooth. Press some cling-wrap on top of the chocolate and refrigerate it until it is firm enough to scoop and roll, about 2-3 hours, or overnight.
3. Once you are ready to form your truffles, unwrap the soft caramels and cut them into small pieces (halves or quarters, depending on the size of your caramels). Use a candy scoop or tablespoon to scoop up small balls of truffle mixture, and press a caramel center in the middle of each ball. Roll the balls quickly between your palms to make them round, and place them on a foil-covered baking sheet. Return the truffle balls to the refrigerator until they are firm enough to dip, about 1 more hour.
4. Once you are ready to dip the truffles, place the chocolate candy coating in a microwave-safe bowl and microwave on high until melted, stirring after every 45 seconds to prevent overheating. Once melted and smooth, place the finely chopped, toasted pecans in a shallow bowl or pie tin nearby.
5. Using two forks or dipping tools, dunk a truffle in the melted candy coating. Tap the fork against the side of the bowl, and drag the bottom of the truffle over the lip of the bowl to remove any excess coating. Place the truffle back on the foil-lined baking sheet and top with a sprinkling of toasted nuts while the chocolate is still wet. Alternately, you can wait until the chocolate has set slightly--but is still tacky to the touch--and then roll it entirely in toasted nuts. This additional step takes a bit more time, but I think the truffles taste better when entirely covered in nuts.
6. Once all the truffles are dipped and finished, return them to the refrigerator to until the chocolate is fully set. Store Turtle Truffles in an airtight container in the refrigerator for up to a week. Allow them to come to room temperature before serving, so that the truffle mixture is silky smooth and the caramel is soft.