As I write this, these delicious nuggets are sitting in my fridge waiting their turn on the Thanksgiving dessert table.
When planning my Thanksgiving meal, I try to be practical and first take inventory in the fridges and cabinets to see if there is anything to inspire me as well as use up. I scored when I found a tub of homemade salted caramel and an excess of white chocolate chips. Perfect ingredients to make truffles.
I dressed them up in copper disco dust and edible gold, then added a shot of rum to get the party started. These were hands down some of the best tasting truffles I have ever made. You can swap out the rum for amaretto or cognac for an even sexier version.
Caramel Rum White Chocolate Truffles
- 8 ounces white chocolate (chips or pieces)
- 4 tablespoons heavy cream
- 2 tablespoons butter
- 1/4 cup caramel sauce
- 2 tablespoons dark rum
- Disco Dust/1 teaspoon clear drinking alcohol.
- Place chocolate in a heat proof bowl.
- Heat cream and butter, stirring to combine.
- Mix in caramel and bring to a boil.
- Pour over chocolate and let site for two minutes.
- Whisk together until smooth.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Use a teaspoon to scoop out a portion roll between your hands to shape ball and place on plate.
- Dip a small paintbrush into the alcohol, then into the disco dust and apply to each truffle.
- Refrigerate until ready to serve.