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Salted Caramel Truffles

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  • Author: Stephanie
  • Prep Time: 25 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 truffles 1x
  • Category: Dessert
  • Method: Stovetop, No-Bake
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://recipe.ukfinda.com/salted-caramel-truffles/