Chocolate Toffee Truffles

Chocolate Toffee Truffles
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  1. 1/4 cup heavy cream
  2. 1/4 cup whole milk
  3. 1 tablespoon English toffee syrup
  4. 6 (1-ounce) squares bittersweet chocolate, chopped
  5. 4 (1-ounce) squares milk chocolate, chopped
  6. 8 ounces bag toffee chips, divided
  1. Combine cream, milk, and English toffee syrup in a medium saucepan. Bring to a boil. Remove from heat.
  2. Combine bittersweet and milk chocolate in a heatproof bowl. Pour hot cream mixture over chocolates, stirring gently until completely melted. Mix in one-half of the toffee chips.
  3. Pour mixture into an airtight container and refrigerate. Chill for at least one hour.
  4. Using a small ice cream scoop or a small melon baller, scoop a small amount of ganache. Using hands, roll ganache to form 1-inch truffles.
  5. Coat truffles with remaining toffee chips.
  6. Chill until ready to use.
From “A Sideboard of Sweet Temptations” in the January/February 2007 issue of Victoria magazine.

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