English Chocolate Toffee Truffles

English Chocolate Toffee Truffles

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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English Chocolate Toffee Truffles

INGREDIENTS

¼ Cup Heavy Cream

¼ Cup Whole Milk

1 Tablespoon English Toffee Syrup

6 (1 ounce) Squares Chopped Bittersweet Chocolate

4 (1ounce) Squares Chopped Milk Chocolate

8 Ounce Bag English Toffee Chips – Divided

Combine cream, milk and English toffee syrup in a medium saucepan.  Bring to a boil.  Remove from heat.  Combine bittersweet and milk chocolate in a heatproof bowl.  Pour hot cream mixture over chocolates, stirring gently until completely melted.  Mix in ½ of the English toffee chips.  Pour mixture into an airtight container and refrigerate.  Chill for at least one hour.  Using a small ice cream scoop or a small melon baller, scoop a small amount of ganache.  Using your hands, roll ganache to form 1 inch truffles.  Coat truffles with remaining toffee chips.  Makes about 24 truffles

         

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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