Caramel Truffles

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...

New Orleans Bread Pudding

IngredientsPudding: 1/4  cup  raisins 2  tablespoons  Bourbon 1 1/4  cups  2% reduced-fat milk 1/2  cup  sugar 1  tablespoon  vanilla extract 1/2  teaspoon  ground cinnamon 1/4  teaspoon  ground...