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Caramel Truffles with Dark Chocolate and Sea Salt Recipe

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4.3 from 34 reviews

Delicious homemade caramel truffles featuring a rich, buttery caramel center coated in smooth dark chocolate and finished with a dusting of cocoa powder or sea salt. These indulgent treats are perfect for special occasions or as a sweet gift.

  • Total Time: 2 hours 45 minutes
  • Yield: 20 servings

Ingredients

Caramel

  • 1 cup sugar
  • 6 tablespoons butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract

Coating

  • 8 ounces dark chocolate, finely chopped
  • Cocoa powder or crushed sea salt for coating

Instructions

  1. Heat Sugar: In a saucepan over medium heat, heat the sugar while stirring constantly with a rubber spatula until it completely melts and turns a golden amber color.
  2. Add Butter: Carefully add the butter pieces to the melted sugar and stir until fully melted and combined.
  3. Incorporate Cream: Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously. Allow it to boil for about one minute to combine flavors.
  4. Flavor and Cool: Remove the caramel from heat and stir in the sea salt and vanilla extract. Let it cool completely to room temperature, allowing the caramel to set.
  5. Form and Freeze: Once cooled, use your hands or a spoon to form the caramel into small balls. Place the balls on a tray and freeze them for about 2 hours until firm.
  6. Melt Chocolate: Melt the finely chopped dark chocolate either in a double boiler or microwave, stirring until smooth.
  7. Coat Caramel Balls: Dip each firm caramel ball into the melted chocolate, then immediately roll in cocoa powder or sprinkle with crushed sea salt for added texture and flavor.
  8. Set Truffles: Place the coated truffles on a parchment-lined tray and refrigerate until the chocolate is set.
  9. Serve: Serve the caramel truffles chilled for the best texture and taste.

Notes

  • Use a thermometer or visual cues to ensure sugar reaches the correct amber stage without burning.
  • Be cautious adding cream as the caramel mixture bubbles vigorously and can splatter.
  • Freeze the caramel balls before dipping to prevent them from melting during coating.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • For a twist, try rolling truffles in chopped nuts or shredded coconut instead of cocoa powder.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/caramel-truffles-with-dark-chocolate-and-sea-salt-recipe/