Chocolate Caramel Peanut Truffles Recipes

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

Steps:

• Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
• Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
• Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
• Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
• Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
• Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.