Today I volunteered myself to house arrest and devoted my sunday to laziness…
A laid morning over a late breakfast and a slow afternoon between the couch, the truffles and the bed…

Caramel truffles:

Makes 34 (11 g each):

100 g sugar
20 g butter at room temperature
125 g cream
142,5 g dark chocolate, chopped
85 g milk chocolate, chopped
Cocoa

Caramelize sugar with a bit of water.
Add the butter then the warm cream.
In a bowl, pour the toffee over the chocolate and stir until creamy.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.