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Caramel Explosion Truffles

Makes about 28

12 ounces bittersweet chocolate, chopped
1/3 cup 35% cream
1/4 cup sour cream
3 tablespoons butter, softened
2 tablespoons superfine sugar
2 teaspoons vanilla extract
1/2 cup caramel spread
sweetened cocoa powder

In the top of a double boiler over hot (not boiling) water, melt chocolate with the cream. Pour into a mixing bowl and stir in sour cream, butter, sugar and vanilla. Whisk with a wire whisk until smooth. Refrigerate 1 hour or until the mixture is firm but malleable. Put the caramel spread in a small bowl and freeze for 1 hour or until very firm. Place the sweetened cocoa powder in a small bowl; set aside. Take 1 teaspoon of chocolate mixture and flatten it into a 2-inch diameter circle in the palm of your hand, then set it on a piece of parchment paper. Take 1/2 teaspoon of frozen caramel spread and roll it quickly into a small ball. Place the caramel ball in the center of the chocolate circle and completely cover the caramel with the chocolate, forming it into a nice round ball with the caramel in the center. Roll the truffle in the sweetened cocoa powder then place in a paper candy cup. Repeat until all truffles are made. If the caramel becomes too soft to handle, return to the freezer for a few minutes. Store truffles in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 30 minutes before serving.

Note: Translated from the French from "Le Guide Cuisine" magazine.

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