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.
Ingredients
Units
Scale
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
