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Salted Caramel Truffles Recipe

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4.4 from 68 reviews

Indulge in rich, homemade Salted Caramel Truffles featuring creamy caramel centers wrapped in smooth dark chocolate, finished with a sprinkle of sea salt or cocoa powder for the perfect balance of sweet and salty flavors.

Ingredients

Scale

For the Salted Caramel Centers:

  • 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

For the Chocolate Coating:

  • 8 ounces dark chocolate (60-70% cocoa), finely chopped
  • 1 teaspoon coconut oil or shortening (optional, for smoother coating)

For Finishing:

  • Cocoa powder for rolling, OR
  • Crushed sea salt or flaky sea salt for sprinkling
  • Optional: melted white chocolate for drizzling

Instructions

  1. Make the Caramel: In a heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly with a rubber spatula until the sugar melts evenly and turns a golden amber color, about 8-10 minutes. Be vigilant to prevent burning as the caramel develops.
  2. Add Butter and Cream: Carefully add the butter pieces to the hot sugar; it will bubble vigorously. Stir until melted and combined. Slowly pour in the room temperature heavy cream while stirring constantly; the mixture will bubble and steam. Stir until smooth, then allow it to boil for 1 minute.
  3. Season and Cool: Remove from heat, stir in sea salt and vanilla extract until well combined. Pour the caramel into a bowl and let cool to room temperature. Refrigerate for about 30 minutes until firm but still pliable.
  4. Shape the Caramel Centers: Using about 1 tablespoon of caramel at a time, quickly roll into smooth balls between your palms. Work swiftly to prevent melting. Place formed balls on a parchment-lined baking sheet. Keep a bowl of ice water nearby to cool hands if needed.
  5. Freeze the Caramel Balls: Freeze the caramel balls on the baking sheet for at least 2 hours until completely firm. This step ensures easier chocolate coating.
  6. Melt the Chocolate: Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring in between. Optionally, add coconut oil for a smoother, thinner coating. Cool slightly; chocolate should be warm but not hot.
  7. Coat with Chocolate: Working in small batches, dip each caramel ball into the melted chocolate using a fork, coating completely and letting excess drip off. Place coated truffles back onto the parchment-lined sheet.
  8. Finish and Set: Immediately roll coated truffles in cocoa powder or sprinkle with crushed sea salt before chocolate sets. Refrigerate for at least 30 minutes to fully harden the chocolate shell.
  9. Serve: Let truffles sit at room temperature for 5-10 minutes before serving to enhance texture and flavor.

Notes

  • Use caution during caramel-making as the mixture is extremely hot.
  • Keep hands cool while shaping to prevent caramel from melting—using ice water can help.
  • Freezing the caramel centers is essential for an easy, clean chocolate coating process.
  • Adding coconut oil to the chocolate helps achieve a smooth, glossy finish.
  • Storing truffles in the refrigerator keeps them firm; allow a few minutes at room temperature before serving.

Keywords: salted caramel truffles, homemade truffles, caramel candy, chocolate truffles, dessert truffles

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