Caramel Rum White Chocolate Truffles

As I write this, these delicious nuggets are sitting in my fridge waiting their turn on the Thanksgiving dessert table. 

When planning my Thanksgiving meal, I try to be practical and first take inventory in the fridges and cabinets to see if there is anything to inspire me as well as use up. I  scored when I found a tub of homemade salted caramel and an excess of white chocolate chips. Perfect ingredients to make truffles.

I dressed them up in copper disco dust and edible gold, then added a shot of rum to get the party started. These were hands down some of the best tasting truffles I have ever made. You can swap out the rum for amaretto or cognac for an even sexier version.

The homemade salted caramel is from this recipe for Evil Shenanigans. It’s one of my favs.

Ingredients:

• 8 ounces white chocolate (chips or pieces)
• 4 tablespoons heavy cream
• 2 tablespoons butter
• 1/4 cup caramel sauce
• 2 tablespoons dark rum
• Disco Dust/1 teaspoon clear drinking alcohol.

Directions:

• Place chocolate in a heat proof bowl.
• Heat cream and butter, stirring to combine.
• Mix in caramel and bring to a boil.
• Pour over chocolate and let site for two minutes.
• Whisk together until smooth.
• Cover with plastic wrap and refrigerate for at least 4 hours.
• Use a teaspoon to scoop out a portion roll between your hands to shape  ball and place on plate.
• Dip a small paintbrush into the alcohol, then into the disco dust and apply to each truffle.
• Refrigerate until ready to serve.