Salted Caramel Truffles Recipe

Introduction

Salted caramel truffles are a luxurious treat that combine rich dark chocolate with smooth caramel and a hint of sea salt. These bite-sized delights are perfect for gifting or indulging yourself. They offer a delicious balance of sweet and salty flavors in every creamy bite.

Ingredients

• 200 g dark chocolate (finely chopped)
• 4 tbsp caramel sauce (homemade or shop bought)
• 4 tbsp double cream
• 75 g unsalted butter (cubed)
• 2 tsp flaky sea salt
• 4 tbsp cocoa powder (sifted)

Instructions

1. Step 1: Place the finely chopped dark chocolate in a large heatproof bowl and set it aside.
2. Step 2: In a small saucepan over medium heat, combine the caramel sauce, double cream, cubed butter, and flaky sea salt. Warm the mixture until the butter melts and it starts to steam, but do not let it boil.
3. Step 3: Remove the saucepan from heat and slowly pour the warm mixture over the chopped chocolate. Do not stir immediately; let it sit for one minute.
4. Step 4: After a minute, use a fork to gently stir the mixture, starting from the center and moving outwards, until you achieve a smooth, thick, and shiny ganache.
5. Step 5: Cover the surface of the ganache directly with baking parchment to prevent a skin from forming. Refrigerate for about 2 hours until firm.
6. Step 6: Once the ganache is firm, place the sifted cocoa powder on a plate. Use a teaspoon to scoop small amounts of ganache, then roll each portion into a ball with your hands.
7. Step 7: Roll each truffle in the cocoa powder until fully coated. You may also use chopped nuts, chocolate sprinkles, or other coatings if you prefer.
8. Step 8: Transfer the finished truffles to a tray or plate and chill in the fridge for another 1 to 2 hours until set. Enjoy your salted caramel truffles!

Tips & Variations

• For a creamier texture, warm the ganache slightly before rolling if it gets too hard.
• Try rolling truffles in finely chopped toasted nuts or crushed pretzels for extra crunch.
• If you prefer less salt, reduce the flaky sea salt to 1 tsp or sprinkle it lightly on top after rolling.

Storage

Store the salted caramel truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften slightly. They can also be frozen for up to 2 months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter, milder flavor. Just keep in mind the texture may be softer, so chill the ganache thoroughly before rolling.

How do I make my own caramel sauce for this recipe?

You can make a simple caramel sauce by melting sugar in a saucepan until golden, then stirring in cream and butter until smooth. Be sure to let it cool slightly before mixing with the chocolate.

Salted Caramel Truffles Recipe

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Deliciously rich and indulgent Salted Caramel Truffles made with dark chocolate, smooth caramel, and a touch of sea salt. These creamy, bite-sized treats feature a luscious caramel ganache center coated in cocoa powder, perfect for gifting or enjoying as a decadent dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: About 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Ganache

• 200 g dark chocolate, finely chopped
• 4 tbsp caramel sauce (homemade or shop bought)
• 4 tbsp double cream
• 75 g unsalted butter, cubed
• 2 tsp flaky sea salt

Coating

• 4 tbsp cocoa powder, sifted

Instructions

1. Prepare the chocolate: Place the finely chopped dark chocolate in a large heatproof bowl and set aside.
2. Make the caramel mixture: In a small saucepan over medium heat, combine the caramel sauce, double cream, cubed unsalted butter, and flaky sea salt. Heat gently, stirring occasionally, until the butter has melted and the mixture begins to steam but does not boil.
3. Create the ganache: Remove the saucepan from the heat and slowly pour the warm caramel mixture over the chopped chocolate. Do not stir immediately. Allow it to sit for one minute to soften the chocolate, then use a fork to stir the mixture from the center outward until it forms a smooth, thick, and shiny ganache. Cover the surface directly with baking parchment to prevent a skin forming, and refrigerate for about 2 hours until firm.
4. Form the truffles: Place the sifted cocoa powder on a plate or flat surface for coating. Once the ganache is set, use a teaspoon to scoop small portions, then roll each portion between your hands to form smooth balls. Roll each ball in the cocoa powder until fully coated. Alternatively, use chopped nuts, chocolate sprinkles, or your preferred coating.
5. Chill and set: Arrange the coated truffles on a plate or tray and refrigerate for another 1 to 2 hours until fully set. Serve chilled and enjoy the rich, salted caramel flavor in each bite.

Notes

• You can substitute dairy butter with a plant-based alternative for a slightly different flavor and texture.
• Adjust the amount of flaky sea salt to taste for a more or less pronounced salted effect.
• For an extra touch, try rolling the truffles in finely chopped nuts or toasted coconut instead of cocoa powder.
• The truffles can be stored in an airtight container in the refrigerator for up to 1 week.
• If the ganache becomes too hard, let it sit at room temperature for a few minutes before rolling.

Keywords: Salted caramel truffles, chocolate truffles, caramel ganache, homemade truffles, chocolate dessert, easy truffle recipe