PECAN CARAMEL TRUFFLES

PECAN CARAMEL TRUFFLES

The Brazilian sweet brigadeiro is chocolatey and chewy—almost like a Tootsie Roll. Adding a heart of caramel and rolling it in toasted pecans makes something akin to the Turtle of your dreams. This candy is simpler to make than most, but it will still require your full attention as boiling sugar quickly changes from perfect to ruined and can also give you a nasty burn. These will keep well for at least a week covered in the fridge (if you can keep them around that long).

SOFT CARAMEL

1/2 cup (125 mL) sugar

1 tbsp (15 mL) water

1/4 cup (60 mL) unsalted butter, cut into pieces Pinch salt

1 tbsp (15 mL) mascarpone

CHOCOLATE LAYER

1 can (300 mL) sweetened condensed milk

1/4 cup (60 mL) sifted unsweetened cocoa powder 1/4 tsp (1 mL) salt

2 tbsp (30 mL) unsalted butter, cut into pieces, plus extra for buttering

1 cup finely chopped toasted pecans

1 Combine sugar and water in a small heavy-bottom pot over medium heat. Stir occasionally until sugar has dissolved. Let mixture come to a simmer, carefully swirling pot as it begins to turn golden. When it is a medium caramel colour (keeping in mind it will continue cooking from residual heat) remove pot from heat and quickly add butter and salt. Add mascarpone and stir until uniform. Scrape into a bowl and let cool to room temperature.

2 Clean pot. Lightly butter a heatproof plate.

3 Combine sweetened condensed milk and cocoa powder in pot and whisk until uniform. Add salt and butter and place over mediumlow heat. Cook, whisking constantly as mixture comes to a boil. Let boil for 2 to 3 minutes or until mixture is as thick as chocolate pudding and you can see the bottom of the pan as you whisk. Scrape onto prepared plate and let cool.

4 Chill caramel for 30 minutes or until it is firm enough to scoop and roll into loose 1/2-tsp (2-mL) balls. Keep in the fridge until ready to assemble.

5 Lightly butter your hands. Use a small spoon to scoop about 2 tsp (10 mL) chocolate mixture. Press a caramel ball into the middle and roll into a ball. Drop balls into chopped pecans and roll to coat. Repeat until you have used up all the chocolate mixture. You should have about 24 balls, each 1 inch (2.5 cm). Place in a container between layers of waxed paper and keep chilled until ready to serve.

Makes 24 pieces

WHAT TO SERVE

Intense chewy chocolate with a caramel heart merits a creamy liqueur match. Pour Cabot Trail Maple Cream (LCBO 462424, $30.95) for a fabulous finish.