Hand Rolled Nut Butter Caramel Truffles

I’m craving truffles… so here we go!

Ingredients about 40 truffles:

400 g or 1.5 cups nut butter (I used a cashew and coconut butter)
220g or 1 cup chocolate (I used 78% dark chocolate)
2 tablespoon water
66g or 1/5 cup sugar
2 tablespoons glucose syrup (optional, but making caramel is easier with it and it extends shelf life, if you don’t want to use it, just add 1.5 tablespoons more sugar)

Coating:

400g or 2 cups nuts to roll truffles in (I didn’t use all of it tho and will reuse it for other projects :))
400g or 2 cups chocolate to roll truffles in (I didn’t use all of it tho and will reuse it for other projects :))

Instructions for the filling:

Make caramel: bring sugar, water and glucose syrup in a small pot to simmer
Cook caramel until it reaches a brown caramel color and until it starts to smell like caramel
Remove from heat
While you make your caramel, melt chocolate
Add nut butter and melted chocolate to caramel
Blend very well with immersion blender
Cool down until it has completely solidified (best in fridge for 2 hours)

Last step: Temper chocolate and roll your truffles first in chocolate, then in nuts.

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Chocolate Making Tools and Equipment

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