LISO CARAMEL TRUFFLES

• In a saucepan, melt the sugar for 8-10 mins or until it turn medium golden brown in color.
• Next add in the butter and let it combine thoroughly.
• Once the butter has all bubbled up add in the heavy cream. Keep stirring.
• Add in the salt and mix for a minute and take it off the stove . Let it cool completely.
• In a bowl crumble the chocolate cake to almost sand texture using the help of your hand .
• Dollop in the LISO Cocoa Spread and start combining it with the cake crumble until the mixture is able to form a ball.
• Form small truffle sized balls and make a small indent with the help of your thumb.
• Dollop a small portion of the caramel inside the indent and form it back to a ball)if it oozes out use more cake crumble or dip it inside the cake crumble).
• Next freeze these truffle balls for 1 hour or 2 hours.
• Take it out and dip these balls into melted chocolate one at a time .
• Decorate it with melted chocolate ,white chocolate, caramel on top and use crushed nuts for final touch.

Ingredients

• Sugar - 1 Cup
• Butter - 200 gms
• Heavy cream - 1 Cup
• Salt - 2 Tsp
• Chocolate Cake - 1/2 kg
• LISO Cocoa Spread - 1-2 Cups

For decoration

• Melted Chocolate
• Crushed Nuts