Red Prince apple butter, enrobed in rich dark chocolate and topped with edible gold flakes create for a regal indulgence with these Gilded Caramel Red Prince Apple Truffles. Add a dash of royalty to your wedding by serving these majestic morsels for dessert or sending each guest home with a party favour.
|3 cups||Red Prince apples, cored, peeled and finely diced||750 mL|
|3 tbsp||salted butter||45 mL|
|1/2 cup||Sugar||125 mL|
|1/2||of a lemon, juiced||1/2|
|1/4 tsp||cinnamon||1 mL|
|1 1/2 cups||dark chocolate melting wafers||375 mL|
|24 Karat gold leaf or edible gold dust|
- In a large heavy bottomed skillet over medium-high heat melt butter and sugar.
- Once melted, reduce heat to a simmer, stirring occasionally. Let cook until the sugar caramelizes and turns golden brown, about 3 to 5 minutes.
- Immediately add diced Red Prince apples, lemon juice and cinnamon. Continue cooking for 20 minutes until most of the apples have cooked down and appear translucent.
- Transfer mixture to a blender or food processor and blend to form a smooth paste. Place into fridge or freezer for 1/2 hr or until cold enough to handle.
- Using your hands, roll 1 tsp (5 ml) caramel apple filling into a ball then place on a parchment lined baking sheet or tray. Continue rolling with remaining filling and then place apple balls back into freezer for approximately 30 to 45 minutes.
- Meanwhile, melt the chocolate in a double boiler or microwave. Using 2 forks or a dipping tool, gently roll 1 apple ball into chocolate and remove while tapping against bowl to drain excess chocolate.
- Place truffle back onto baking sheet and repeat steps with remaining apple balls.
- Place truffles into fridge to set, about 1/2 hr.
- Brush tops with gold leaf or gold dust to finish.
Makes 18 to 20 truffles.
Chef Tip: truffles will keep refrigerated for up to a week.
PER SERVING (1 truffle): 101 calories, 5 g fat, 4 g saturated fat, 8 mg cholesterol, 24 mg sodium, 13 g carbohydrates, 1 g fibre, 1 g protein. % RDI: 0% calcium, 0% iron, 1% vitamin A, 3% vitamin C.
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