Chocolate Caramel Truffles - sugar

Method

• 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, atleast 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 levelspoonfuls 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.