Way Better than a Milky Way Homemade Chocolate Truffels

I discovered the Milky Way bar when I was 13 and my boyfriend got me a box of mini chocolate bars for Valentines day. Even though we went out for a grand total of 3 weeks, that boy changed my life. Whether you're a chocolate snob, a lover of anything sweet, or call them by their original name: Mars Bars (ooooh, I just love saying that and I have no idea why) you have to admit that the combination of chocolate, nougat, and caramel is pretty freaking amazing. And if you're like me, you have to admit that you really really just need to experiment with them.

After several attempts at cupcakes, a now semi-famous recipe for brownies, cookies, and an absolutely heavenly recipe for rice krispie treats, using these magic chocolate bars, I decided it was high time I made them myseld, and boy oh boy, am I glad I did. These are not your average chocolate bar. These are rich and salty and malty and bitter. They're buttery and extra chocolatey, and toffee-ish, and amazing. Make them. Please.

                                

I made mine in an ice tray because I spent my baking and cooking budget for the month on chocolate, a giant offset spatula, and a new springform pan. If you want a more traditional looking bar, you can use a chocolate bar mold, or make even smaller bars in a truffle mold but mine broke last time I made truffles, just about a month ago. I know, I have really really good luck in the candy making department.

You do have to temper the chocolate, which can be a challenge, but there really is an easier way than the marble slab method that leaves non-professionals like me with a giant brown mess. You can find easy directions and very detailed instructions and explanations here. Even I was able to follow these directions and end up with shiny chocolate, and I seem to have an inexplicable ability to fudge even the easiest process just because it's labeled as important.

Better than my Favorite Chocolate Bar

Chocolate Caramel
1/4 cup of unsalted butter
1/2 cup of sugar
1/4 cup firmly packed dark brown sugar
1/2 cup milk (any type)
1/2 cup heavy cream
1/4 cup light corn syrup
6 oz chopped semisweet or bittersweet chocolate
1 tsp vanilla extract
1 tsp fleur de sel

Malt Nougat
You're going to have some extra, but I can't seem to get the recipe reduced to 
just the right amount. The leftovers are really good frozen in little squares.
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
pinch salt
1 tsp vanilla extract
3 Tbs malted milk powder
(Optional toasted almonds for a riff on a Snickers)

For the Caramel:
Combine all ingredients but the salt, chocolate and vanilla in a heavy sauce pan. Cook over medium heat, stirring only every once in a while, until it comes to a boil. Continue cooking until it reaches 240ºF, just under soft ball stage. Remove from the heat and cool to about 200ºF, stir in chocolate and whisk until completely melted. Add vanilla. Pour into a piping bag and wait until the caramel has reached about 80º before piping a layer of caramel over the molded chocolate. top the caramel with a small pinch of fleur de sel. Cool completely before topping with the nougat.

For the Nougat:
Combine sugar, corn syrup, and water in saucepan. Boil the sugar combination, until it reaches 260ºF, without stirring. While syrup is cooking, beat egg whites to form stiff peaks. Add salt and the hot syrup, beating constantly, pouring slowly at first, and speeding up as the eggs temper and get used to the heat. When mixture is stiff, beat with a wooden spoon until creamy. Add the malt and vanilla (almonds), and return to the mixer until the nougat has an almost mousse like texture. When the nougat is still warm (about 70º) pop it into a piping bag and top the salted caramel. Cool completely before finishing it off with the last thin layer of tempered chocolate.


Temper about 1/2 lb of bittersweet chocolate and brush a layer across the bottom and sides of your molds. Cool inverted to allow some dripping.
When cooled, add caramel a little less than 1/2 way up the molds using a piping bag, squeeze bottle or very small spoon(caramel should be about 80ºF) Cool to about 50º.
Fill almost all the way to the top with warm nougat (80º) leaving room for a final layer of chocolate.
After cooling the nougat to about 50º, fill molds to the top with more tempered chocolate and refrigerate for at least 3 hours, until completely set. Unmold and enjoy!