Introduction

These Salted Caramel Truffles combine rich, buttery caramel centers with a smooth dark chocolate coating for an irresistible treat. The perfect balance of sweet and salty makes them a delightful indulgence for any occasion.

A group of round chocolate truffles arranged closely on a white marbled surface, each covered with a smooth milk chocolate shell and sprinkled with small white sugar crystals on top. One truffle is bitten in half, showing three visible layers inside: a thin outer milk chocolate shell in light brown, a thick middle caramel layer in golden brown with a creamy texture, and a bottom layer of crumbly biscuit in beige. The truffles have a shiny finish with slight ridges on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream, at room temperature
1 teaspoon sea salt
1 teaspoon vanilla extract
8 ounces dark chocolate (60-70% cocoa), finely chopped
1 teaspoon coconut oil or shortening (optional, for smoother coating)
Cocoa powder for rolling, OR crushed sea salt or flaky sea salt for sprinkling
Optional: melted white chocolate for drizzling

Instructions

Step 1: In a heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly with a rubber spatula as it melts and turns a golden amber color, about 8-10 minutes. Be careful to avoid burning.
Step 2: Carefully add the butter pieces to the melted sugar. Stir until fully melted and incorporated. Slowly pour in the heavy cream while stirring; expect vigorous bubbling and steaming. Continue stirring until smooth, then let it boil for 1 minute.
Step 3: Remove from heat and stir in the sea salt and vanilla extract. Pour the caramel into a bowl and let it cool to room temperature. Refrigerate for about 30 minutes until firm but pliable.
Step 4: Scoop about 1 tablespoon of caramel and quickly roll into smooth balls using your palms. Place each ball on a parchment-lined baking sheet. Work quickly and keep a bowl of ice water nearby to cool your hands.
Step 5: Freeze the caramel balls on the baking sheet for at least 2 hours until completely firm. This helps with coating later.
Step 6: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each. Stir in coconut oil if using. Let the chocolate cool slightly until warm but not hot.
Step 7: Working with a few caramel balls at a time, dip each into the melted chocolate using a fork to coat completely. Let excess chocolate drip off and transfer to a parchment-lined baking sheet.
Step 8: Immediately after coating, either roll the truffles in cocoa powder or sprinkle with crushed sea salt. Refrigerate for at least 30 minutes to set the chocolate fully.
Step 9: Let truffles sit at room temperature for 5-10 minutes before serving for optimal texture and flavor.

Tips & Variations

Use a candy thermometer to monitor caramel temperature for perfect consistency.
Swap dark chocolate with milk or white chocolate for different flavor profiles.
Add a touch of espresso powder to the chocolate for a mocha twist.
If rolling the caramel is tricky, chill hands frequently or use two spoons to shape balls.
Try drizzling with melted white chocolate for an elegant finish.

Storage

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving for the best flavor and texture. For longer storage, freeze the truffles for up to 3 months and thaw in the refrigerator overnight.

How to Serve

The image shows many round chocolate truffles covered with smooth dark brown chocolate and white sugar sprinkles on top. Two truffles are cut open in the front, revealing three layers inside: a thin, shiny dark brown chocolate shell on the outside, a thick, creamy light caramel-colored center, and a thin dark brown base layer that looks like a cookie or brownie. The truffles are placed on a white marbled textured surface with some sugar crystals scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sea salt flakes instead of ground sea salt?

Yes, sea salt flakes add a nice crunch and visual appeal when sprinkled on top, but use ground sea salt in the caramel mixture for even seasoning.

What if my caramel doesn’t firm up enough to roll?

If the caramel is too soft, refrigerate it longer or chill it in the freezer briefly. Avoid warming it with your hands too much while rolling to maintain firmness.