Friday, February 13, 2009

Chocolate Caramel Truffles

Chocolate Caramel Truffles3 dozen
26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cup semisweet chocolate chips
1 tablespoon shortening

Line an 8 inch square dish with plastic wrap and set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1 inch ball. Cover and refrigerate for 1 hour or until firm. In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Using a fork, dip caramels in chocolate and place on waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator. Enjoy!

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