Description
Salted Caramel Truffles: Indulgent dark chocolate filled with gooey caramel and a hint of salty goodness. Perfect for satisfying sweet cravings!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, room temperature, cut into pieces
- 1/2 cup (120ml) heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt (like Maldon), plus extra for sprinkling
Instructions
- Step 1: Prepare the Caramel Base Line an 8×8-inch baking dish with parchment paper, extending paper up the sides for easy removal later. In a heavy-bottomed medium saucepan, spread sugar in an even layer. Heat over medium heat, watching carefully as the sugar begins to melt around the edges. Resist the urge to stir—instead, gently tilt and swirl the pan to ensure even melting. Continue until all sugar has melted and turned a deep amber color (about 8-10 minutes).
- Step 2: Complete the Caramel Once the sugar has completely melted and reached a deep amber color, carefully add the butter pieces (the mixture will bubble vigorously). Whisk until butter is fully incorporated. Remove the pan from heat and slowly pour in the heavy cream while continuously whisking (mixture will bubble again). Return to low heat and whisk until smooth. Stir in vanilla extract and sea salt. Pour the finished caramel into your lined baking dish and let it cool at room temperature for 30 minutes before transferring to the refrigerator for at least 2 hours.
- Step 3: Form the Truffle Centers Once the caramel is firm (but still slightly pliable), remove from refrigerator and parchment paper. Using a sharp knife, cut into 1-inch squares. With lightly oiled hands, quickly roll each square into a ball and place on a parchment-lined baking sheet. If the caramel becomes too soft, return to refrigerator for 5-10 minutes. Once all balls are formed, place in freezer for 15-20 minutes to firm up before dipping.
- Step 4: Prepare the Chocolate Coating While the caramel balls chill, create a double boiler by placing a heatproof bowl over a pot of barely simmering water (ensure the bowl doesn’t touch the water). Add two-thirds of your chopped chocolate and stir occasionally until completely melted (around 115-120°F). Remove from heat and add remaining chocolate, stirring until smooth and cooled to 88-90°F. Stir in the tablespoon of oil to thin the chocolate slightly for easier dipping.
- Step 5: Coat the Truffles Working with 4-5 caramel balls at a time (keeping the rest in the freezer), use a dipping fork or two spoons to completely submerge each ball in the tempered chocolate. Lift out, tap gently to remove excess, and place on a parchment-lined baking sheet. Immediately sprinkle with a tiny pinch of flaky sea salt before the chocolate sets. Repeat with remaining caramel balls, returning the chocolate to the warm water bath briefly if it begins to thicken. Allow **Salted Caramel Truffles** to set completely at room temperature (about 1 hour) before serving or packaging.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 calories
- Sugar: 13 grams
- Sodium: 50 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 15 mg