METHOD

1. Place the cream in a small saucepan over medium heat and bring to a boil. Remove from the heat and set aside. 
2. Place the sugar and water in a medium saucepan over low heat and stir until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 6–6½ minutes or until a deep-golden+. Remove from the heat and, working quickly, add the cream and butter. Return saucepan to the heat and stir to combine. 
3. Place the chocolate in a bowl, pour over the caramel mixture and schnapps and stir gently until chocolate is melted and mixture is smooth. Place in lightly greased 20cm-square tin lined with non-stick baking paper and refrigerate for 2–3 hours or until set. 
4. Roll tablespoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper++. Freeze for 1 hour or until firm. 
5. Dip the truffles in the melted chocolate and place on a tray lined with non-stick baking paper. Refrigerate for 1 hour or until set. Makes approximately 22 
   

It’s important the caramel is deep-golden in colour, as adding the cream and butter will arrest the cooking process. If the caramel is too pale, it will have a weak flavour. And if it’s too dark, it will taste bitter.
Dip a tablespoon in hot water and pat dry to help roll the mixture into balls. Use a skewer to help remove the truffles from the tablespoon.