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Salted Caramel-Stuffed "Kartoshka" Truffles
Chocolate potato-shaped confections with a liquid salted caramel center. Inside is a melting caramel filling, outside is chocolate crumbs with cocoa.
Ingredients
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COMPONENT to taste
- to taste
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Method
Bloom the gelatin in cold water.
Heat the sugar until it turns an amber caramel color.
Carefully pour in the hot cream while whisking vigorously.
Add the butter and salt, stirring until completely smooth.
Once the caramel cools to about 70 °C, whisk in the dissolved gelatin.
Pour into 4 cm silicone half-sphere molds and freeze for at least 4 hours (overnight is best).
Mix together the chocolate sponge cake crumbs, butter, powdered sugar, cocoa powder, condensed milk, and salt until pliable.
Portion out 50–55 g of the mixture.
Flatten into a disk and enclose a frozen caramel half-sphere in the center.
Mold the mixture around the caramel to form the classic "kartoshka" potato shape.
Roll in cocoa powder or dip in glaze after chilling.
Refrigerate for 3–4 hours to set until the core becomes soft and oozy.
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