Description
Dark chocolate salted-caramel ganache coated and shaped into small orange pumpkins.
Ingredients
Scale
- 8 oz (227 g) dark chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 3 tbsp (60 g) thick salted caramel sauce
- 1 tbsp (14 g) unsalted butter, softened
- 1/4 tsp (1 g) fine salt
- 12 oz (340 g) orange candy coating wafers
- 1 tbsp (14 g) refined coconut oil
- 4 thin pretzel sticks (about 12 g), broken into 16 stems
Instructions
- Place the finely chopped dark chocolate in a heatproof bowl.
- Heat the cream just until steaming. Pour it over the chocolate, rest for 2 minutes, then stir from the center until smooth.
- Stir in the caramel, butter, and salt. Cover and chill for 2 hours, until scoopable.
- Scoop 16 equal portions and roll them quickly into spheres. Flatten each very slightly and chill for 20 minutes.
- Melt the orange coating with the coconut oil in short microwave bursts, stirring often.
- Dip one center at a time, tap off the excess, and set it on parchment. While the coating is soft, draw five or six shallow vertical ridges with a toothpick and insert a short pretzel stem.
- Let the coating set completely, then refrigerate the truffles in an airtight container.
Notes
Keep the ridges shallow so the coating stays intact. If it sets too quickly, decorate each truffle immediately after dipping.