These decadent salted caramel truffles are a heavenly combination of creamy caramel and rich chocolate, finished with a sprinkle of sea salt. They’re the perfect balance of sweet and salty, ideal for gifting or indulging in yourself.

Why You’ll Love This Recipe

• Irresistible flavor combination: The creamy caramel and chocolate with a hint of saltiness are absolutely delightful.
• Perfect for special occasions: Great for holidays, parties, or as homemade gifts.
• Easy to make: With just a few steps, you’ll have gourmet-quality truffles.
• Customizable: You can tweak the recipe to suit your preferences, from different types of chocolate to adding extra flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy cream
• Granulated sugar
• Unsalted butter
• Sea salt
• Semi-sweet chocolate
• Milk chocolate
• Vanilla extract

Directions

1. Make the caramel filling: In a saucepan, heat the sugar until it melts and turns golden brown. Slowly add the heavy cream while stirring, then add butter and a pinch of sea salt. Let it cool.
2. Shape the filling: Once the caramel is set but still pliable, scoop small amounts and roll them into balls. Freeze the balls for at least 30 minutes to firm up.
3. Prepare the chocolate coating: Melt the semi-sweet and milk chocolate together in a double boiler or microwave in 20-second intervals, stirring until smooth.
4. Dip the caramel balls: Use a fork or dipping tool to coat each caramel ball in the melted chocolate. Tap off the excess and place them on a parchment-lined tray.
5. Add the finishing touch: Before the chocolate sets, sprinkle a small pinch of sea salt on top of each truffle.
6. Chill and serve: Allow the truffles to set completely in the refrigerator before serving.

Servings and Timing

• Servings: Approximately 20 truffles
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Chilling Time: 30 minutes

Variations

• Dark chocolate lovers: Use dark chocolate instead of milk chocolate for a richer flavor.
• Add liqueur: Mix a tablespoon of caramel liqueur into the caramel filling for a boozy kick.
• Nutty twist: Roll the caramel filling in crushed nuts before dipping in chocolate.
• Different salts: Experiment with flavored salts like smoked or Himalayan pink salt for a unique touch.

Storage/Reheating

• Storage: Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
• Reheating: If the caramel filling is too hard when chilled, let the truffles sit at room temperature for about 10 minutes before serving.

FAQs

1. Can I make the caramel in advance?

Yes, you can make the caramel a day ahead and store it in the fridge until ready to use.

2. Why is my caramel too hard?

This happens if it’s overcooked. Be sure to remove it from the heat as soon as it reaches a golden amber color.

3. Can I use store-bought caramel?

Absolutely. If you’re short on time, high-quality store-bought caramel will work.

4. What type of chocolate works best?

High-quality semi-sweet or milk chocolate is recommended for the best flavor and texture.

5. Can I skip the sea salt?

You can, but the salt enhances the flavors and balances the sweetness.

6. How can I prevent the chocolate from cracking?

Ensure the caramel balls are not too cold when dipping them in the melted chocolate.

7. Can I freeze the truffles?

Yes, freeze them in an airtight container for up to 3 months. Thaw in the fridge before serving.

8. What’s the best way to melt chocolate?

Use a double boiler or microwave in short intervals, stirring frequently to avoid burning.

9. Can I add flavors to the chocolate?

Yes, you can add a few drops of mint or orange extract to the melted chocolate for a twist.

10. How do I get smooth chocolate coatings?

Ensure the chocolate is properly melted and the caramel balls are evenly shaped before dipping.

Conclusion

Salted caramel truffles are a luxurious treat that’s surprisingly easy to make at home. With their creamy centers and perfect chocolate coating, they’re guaranteed to impress anyone who tries them. Whether you’re gifting them or keeping them all to yourself, this recipe is a must-try for any caramel lover!

Salted Caramel Truffles

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Yield: 18-20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Description

Indulge in the rich, creamy decadence of homemade Salted Caramel Truffles. These bite-sized treats feature a smooth caramel center coated in chocolate and a touch of sea salt, making them the perfect sweet and salty dessert for any occasion. Easy to make and utterly irresistible, they’re ideal for gifting or satisfying your sweet tooth.

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Ingredients

Units USM Scale 1x2x3x

• For the caramel filling:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/2 tsp sea salt
• For the chocolate coating:
  • 10 oz semi-sweet or dark chocolate, chopped
  • 1 tbsp coconut oil or butter (optional, for smoother coating)
• Topping:
  • Flaky sea salt for garnish

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Instructions

• Ensure the caramel is thoroughly chilled before rolling into balls to avoid sticking.
• For a deeper caramel flavor, you can use dark brown sugar instead of granulated sugar.
• Adjust the salt level to taste based on your preference.
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Notes

1. Make the caramel filling:
   • Heat sugar in a medium saucepan over medium heat, stirring frequently, until it melts into an amber-colored liquid.
   • Add the butter and stir until combined. Be cautious as the mixture may bubble.
   • Slowly pour in the heavy cream while stirring. Cook for 2-3 minutes until smooth.
   • Stir in sea salt, then transfer to a heatproof bowl. Let cool to room temperature, then refrigerate for 1-2 hours or until firm.
2. Shape the truffles:
   • Scoop out small portions of the chilled caramel (about 1 tsp each) and roll into balls. Place them on a parchment-lined baking sheet. Freeze for 30 minutes.
3. Prepare the chocolate coating:
   • Melt the chopped chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 20-second intervals, stirring until smooth.
4. Coat the truffles:
   • Using a fork or dipping tool, dip each caramel ball into the melted chocolate, allowing excess to drip off. Place back onto the parchment-lined sheet.
   • Sprinkle with flaky sea salt while the chocolate is still wet.
5. Set and serve:
   • Allow the truffles to set at room temperature or in the refrigerator until firm. Serve or store in an airtight container for up to 1 week.