Salted Caramel Chocolate Truffles are luxurious bite-sized confections that combine the rich flavors of dark chocolate with the sweet and salty notes of caramel. These indulgent treats are perfect for special occasions or as a delightful homemade gift.

Why You’ll Love This Recipe

Decadent Flavor: The combination of bittersweet chocolate and salted caramel creates a harmonious balance of flavors.
Elegant Presentation: These truffles have a smooth, glossy finish that makes them look as good as they taste.
Customizable: You can roll them in cocoa powder, chopped nuts, or drizzle with additional caramel for variety.
Make-Ahead Friendly: Prepare them in advance and store for when you need a sweet treat.

Tip by Elsa: “For a smoother ganache, ensure your chocolate is finely chopped before pouring the hot caramel mixture over it.”

Ingredients

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

Granulated sugar
Water
Heavy cream
Unsalted butter
Bittersweet chocolate, finely chopped
Sea salt (preferably fleur de sel)
Cocoa powder (for coating)

Directions

Prepare the Caramel: In a saucepan, combine granulated sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color.
Add Cream and Butter: Carefully add the heavy cream and unsalted butter to the caramel. The mixture will bubble vigorously. Stir until smooth and remove from heat.
Make the Ganache: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot caramel mixture over the chocolate and let it sit for a minute. Stir until the chocolate is completely melted and the mixture is smooth.
Chill: Cover the ganache and refrigerate for at least 2 hours, or until firm enough to scoop.
Form Truffles: Using a small scoop or spoon, portion out the ganache and roll into balls between your palms.
Coat: Roll each truffle in cocoa powder to coat. Optionally, sprinkle a few flakes of sea salt on top for garnish.
Store: Place the truffles in an airtight container and refrigerate until ready to serve.

Tip by Elsa: “Use a melon baller or small cookie scoop for uniformly sized truffles, which ensures even chilling and a professional appearance.”

Servings and Timing

Servings: Approximately 24 truffles
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

Variations

Nutty Truffles: Add finely chopped toasted nuts to the ganache before chilling.
Spiced Truffles: Incorporate a pinch of cinnamon or chili powder for a warm, spicy kick.
Liqueur Infused: Add a tablespoon of your favorite liqueur, such as Grand Marnier or Baileys, to the ganache for an adult twist.

Tip by Elsa: “When adding liqueurs or extracts, do so after the ganache has slightly cooled to prevent the alcohol from evaporating.”

Storage/Reheating

Storage: Keep truffles in an airtight container in the refrigerator for up to 2 weeks.
Serving: Allow truffles to sit at room temperature for 10-15 minutes before serving for the best texture and flavor.

Tip by Elsa: “To prevent condensation, place a paper towel in the container with the truffles when storing to absorb excess moisture.”

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, but the truffles will be sweeter. Adjust the amount of sugar in the caramel accordingly to balance the sweetness.

How do I prevent the caramel from crystallizing?

Ensure the sugar dissolves completely before it starts to boil, and avoid stirring once it begins to simmer. Using a wet pastry brush to wash down the sides of the pan can also help.

Can I freeze these truffles?

Yes, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.

Why did my ganache separate?

This can happen if the cream is too hot or added too quickly. To fix it, gently warm the mixture and stir until it comes back together.

Can I double the recipe?

Absolutely. Just ensure your saucepan is large enough to accommodate the increased volume when making the caramel.

What type of sea salt is best?

Fleur de sel or Maldon sea salt flakes are excellent choices for their delicate texture and flavor.

How can I make the truffles more uniform in size?

Using a small cookie scoop or melon baller helps create evenly sized truffles.

Is it necessary to use a candy thermometer?

Not for this recipe, but if you’re new to making caramel, a thermometer can help ensure accuracy.

Can I add flavor extracts to the ganache?

Yes, vanilla, almond, or orange extracts can enhance the flavor. Add them after the ganache has cooled slightly.

How long do these truffles last at room temperature?

They can sit out for a few hours during serving, but for longer storage, keep them refrigerated.

Conclusion

Salted Caramel Chocolate Truffles are a delightful indulgence that combines the rich depth of chocolate with the sweet and salty allure of caramel. Whether you’re making them for a special occasion or as a treat for yourself, these truffles are sure to impress.

Salted Caramel Chocolate Truffles

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Salted Caramel Chocolate Truffles are rich, bite-sized indulgences made by blending bittersweet chocolate with smooth caramel and a hint of sea salt, offering a decadent treat perfect for gifting or special occasions.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: 24 truffles 1x
Category: Dessert
Method: No-Bake
Cuisine: French
Diet: Vegetarian

Ingredients

Units Scale

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
4 tbsp unsalted butter
8 oz bittersweet chocolate, finely chopped
1/2 tsp sea salt (preferably fleur de sel), plus more for garnish
1/4 cup cocoa powder (for coating)

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Instructions

In a saucepan, combine granulated sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color.
Carefully add the heavy cream and unsalted butter. The mixture will bubble. Stir until smooth and remove from heat.
Place chopped chocolate in a heatproof bowl. Pour the hot caramel mixture over it and let sit for 1 minute.
Stir until chocolate is completely melted and the ganache is smooth. Stir in sea salt.
Cover the ganache and refrigerate for at least 2 hours until firm.
Using a small scoop or spoon, portion the ganache and roll into balls with your hands.
Roll each truffle in cocoa powder and optionally garnish with sea salt flakes.
Store truffles in an airtight container in the refrigerator until ready to serve.