Description
These Salted Caramel Fudge Truffles are rich, creamy, and perfectly balanced with sweet caramel and a touch of sea salt. Made with just a few ingredients, these indulgent bite-sized treats are perfect for holidays, gifts, or a special dessert!
Ingredients
Units
Scale
For the Truffles:
- 8 oz (225g) semi-sweet or dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
For the Coating:
- 6 oz (170g) dark or milk chocolate, melted
- 1 tbsp coconut oil or butter (optional, for a smoother coating)
- Flaky sea salt, for garnish
Instructions
Step 1: Make the Truffle Mixture
- In a heatproof bowl, add chopped chocolate.
- Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil).
- Pour hot cream over the chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in caramel sauce, vanilla, and sea salt.
Step 2: Chill & Shape the Truffles
- Cover and refrigerate for 2 hours, or until firm.
- Using a small scoop or spoon, roll into 1-inch balls and place on a parchment-lined tray.
- Freeze for 15 minutes to firm up.
Step 3: Coat the Truffles
- Melt chocolate with coconut oil or butter until smooth.
- Dip each truffle into the melted chocolate, coating evenly.
- Place back on the parchment-lined tray and sprinkle with flaky sea salt.
Step 4: Set & Serve
- Refrigerate for 20 minutes until the coating hardens.
- Enjoy chilled or at room temperature!
Notes
- Make It Extra Gooey: Add ½ tsp caramel inside each truffle before rolling.
- Storage: Keep in the fridge for up to 2 weeks or freeze for up to 3 months.
- Vegan Option: Use coconut cream and dairy-free chocolate.
- Crunchy Topping: Sprinkle with toasted nuts or cocoa powder instead of sea salt.