4 ounces (1/2 cup) Heavy Cream
12 ounces Semi Sweet Chocolate Chips
6 pieces Pre-packaged soft caramel candy (cubes)
Morton® Fine Sea Salt As needed
1 cup Sweetened or Unsweetened Cocoa Powder

Melting Chocolate (Stovetop):

Heat cream in sauce pan on stove on low to medium heat.

Set up another sauce pan with 1-inch of water in bottom.

Empty chocolate chips into large heat proof bowl (i.e. glass or stainless steel) and place over sauce pan of water to gently melt chocolate to prevent burning.

When cream is simmering, combine cream and chocolate into a large bowl and whisk until well incorporated.

Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.

Melting Chocolate (Microwave):

Heat cream in sauce pan on stove on low to medium heat.

Pour chocolate chips into microwave safe bowl and place in microwave.

Run microwave at 50 percent power level for 40 seconds. Note that chocolate will burn if cooked on full strength.

Take bowl out of microwave and stir chocolate well. Repeat until chocolate is just melted.

When cream is simmering, combine cream and chocolate into large bowl and whisk until well incorporated.

Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.

Preparation:

While chocolate sets, cut all caramel candies into quarters (4 pieces each) and dip in Morton Fine Sea Salt. Reserve salted caramels to stuff truffles. Using a small melon baller, or two spoons, scoop chocolate into a ball and insert one piece of salted caramel into the middle of each truffle. Roll the truffle to create a ball-shape. Roll the truffle in the cocoa powder and serve or reserve for later use. Can be refrigerated for up to 5 days. Best served at room temperature.

Chef’s Suggestion:

Estimated Times: Preparation - 15 minutes.

Yields 24 (1/2 oz.) truffles.

© 2010 and ®/™ Morton Salt, Inc., used with permission.

Submitted by: Morton® Salt