White Chocolate Caramel Nut Clusters

This weekend my brother-in-law turned 40. Everyone gave him funny gag gifts such as Gold Bond Medicated Powder, Alzheimer’s Today Magazine and denture cleaner. We laughed and enjoyed ourselves - it was really fun! What was his favorite gift? Not to toot my own horn or anything but he loved these White Chocolate Caramel Nut Truffles. So easy, you’d never believe it by his reaction, while he drooled after his first bite.

White Chocolate Caramel Nut Truffles
Use this chocolate truffle mold Fill the entire cavity of this mold with Guittard white chocolate. (In order for the truffles to be shiny and beautiful, it is important to use this Guittard chocolate expressly for molding, because of its ability to harden and become beautiful and shiny.)

Let the chocolate sit inside the mold at room temperature (not in the refrigerator or freezer) for 5 minutes. After the 5 minutes is up, dump the chocolate out of the mold and remove the excess chocolate, leaving a firm shell of chocolate. Place this shell of chocolate into the freezer for 15 minutes.

After the shell of the truffle is made, use our Peter’s bulk caramel to fill the inside of the molded truffle. Place one whole pecan on top of the caramel.

Backfill the mold with white chocolate using the squeeze bottle.
Decorate with sugar layons.

Posted by: admin | 09-24-2006 | 06:09 PM
Posted in: Recipes