Description
Indulge in these rich and creamy salted caramel truffles, perfect for gifting or savoring yourself. Each bite delivers a smooth caramel center coated in decadent chocolate, topped with a touch of sea salt for the ultimate sweet-salty experience.
Ingredients
Units
Scale
For the caramel filling:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into cubes)
- 1/2 cup heavy cream
- 1/2 tsp sea salt
For the chocolate coating:
- 10 oz semi-sweet chocolate (chopped or chips)
- 1 tbsp coconut oil (optional, for smoother coating)
Topping:
- Flaky sea salt
Instructions
- Make the caramel filling:
- Heat the sugar in a medium saucepan over medium heat, stirring constantly, until melted and amber-colored.
- Add the butter and stir until fully combined. Be cautious as the mixture may bubble up.
- Slowly pour in the heavy cream while stirring, and cook for 1–2 minutes until smooth.
- Remove from heat, stir in the sea salt, and let the caramel cool for about 30 minutes.
- Shape the truffle centers:
- Once the caramel is firm but pliable, scoop out small portions with a teaspoon or small cookie scoop.
- Roll into balls and place on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
- Coat the truffles in chocolate:
- Melt the chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water or in the microwave in 20-second increments, stirring frequently.
- Using a fork, dip each caramel ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate and place back on the parchment-lined sheet.
- Garnish and set:
- While the chocolate is still wet, sprinkle a pinch of flaky sea salt on top of each truffle.
- Allow the truffles to set at room temperature or refrigerate for faster setting.
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
- You can use dark chocolate if you prefer a less sweet coating.
- Make sure the caramel is completely cool before shaping to avoid burns.