Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CARAMEL-------------------------------
1/2 c PLUS 2 TABLESPOONS GRAN 1/4 c WATER
-ULATED SUGAR 1/4 c HEAVY CREAM

--------------------------GENACHE-------------------------------
8 oz BITTERSWEET CHOCOLATE, 2 tb VANILLA EXTRACT
-COARSELY CHOPPED CONFECTIONERS' SUGAR
3/4 c HEAVY CREAM UNSWEETENED COCOA POWDER
1 tb UNSALTED BUTTER, SOFTENED

Make the caramel:
In a small heavy saucepan, combine the sugar and water. Bring to
a boil
over medium heat, stirring until the sugar dissolves. Then
continue to
boil, without stirring, 4 to 5 minutes longer, or until the syrup
caramelizes and turns a deep amber in color.

Immediately remove the syrup from the heat and add the cream. (The
mixture will bubble up). Using a wooden spoon, stir until
completely
smooth; if necessary, briefly return the caramel to low heat and
stir
until smooth. Scrape into a small bowl and let cool to room
temperature.
Refrigerate until well chilled, at least 2 hours.

Make the ganache:
Place the chocolate in a food processor fitted with the metal
blade and
process until finely chopped.
In a small saucepan, over medium heat, bring the cream to a gentle
boil.
With the motor of the food processor running, pour the cream
through the
feed tube. Process for 10 to 15 seconds, until the chocolate is
completely melted. Using a spatula, scrape down the side of the
work
bowl. Add the butter and vanilla and process for about 5 seconds,
or
until the mixture is smooth and creamy. Scrape the ganache into a
medium
bowl. Cover with plastic wrap and refrigerate until firm enough to
pipe,
about 1 hour.

Make the caramel centers:
Line a small baking sheet with waxed paper. Using a 1/4-teaspoon
measuring spoon dipped in cold water, scoop out level spoonfuls
of the
caramel and place about 1 inch apart on the baking sheet. Freeze
until
firm, at least 30 minutes.

Form the truffles:
Transfer the chilled ganache to a pastry bag fitted with a
1/2-inch
plain tip (such as Ateco #6). Pipe 1 1/4-inch mounds with pointed
peaks
onto a clean baking sheet. Refrigerate or freeze the truffles for
10 to
20 minutes, or until just firm enough to roll.

Sift a light dusting of confectioners' sugar over the chilled
truffles.
Lightly coat the palms and fingertips of your hands with
confectioners'
sugar. With your fingertips, pinch a truffle into a round, then
roll it
gently between your palms into a slightly irregularly shaped 1
1/4 inch
ball. Place the rolled truffle on the baking sheet, and form the
remaining truffles into rounds. Refrigerate the truffles for
about 10
minutes, just until firm.

Remove the rolled truffles from the refrigerator. Remove 5 or 6
of the
caramel centers from the freezer and place on a cold plate.
Working
quickly, with your fingertips, pinch a caramel center into a small
ball.

With the tip of your index finger, make an indentation about 2/3
of the
way through the center of a chocolate truffle. Insert the caramel
center
in the truffle and, with your fingertips, mold the chocolate over
the
caramel, covering it completely. Place on a baking sheet and
repeat the
procedure with the remaining chocolate truffles and caramel
centers.
Refrigerate until firm, at least 30 minutes.

Roll half the chocolate truffles in sifted confectioners' sugar to
coat.
Roll the remaining truffles in sifted cocoa powder to coat. Store
the
truffles for up to 5 days in an airtight container in the
refrigerator.
Remove from the refrigerator 30 minutes before serving.

- Judith
Sutton
webmaster#godiva.com
Submitted By CHARLENE DEERING On 03-13-95

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