Description
These Salted Caramel Truffles combine smooth, rich caramel and chocolate for an indulgent treat with a perfect balance of sweet and salty flavors. They feature creamy caramel centers coated in a silky dark chocolate shell, finished with a sprinkle of sea salt for a gourmet touch.
Ingredients
Scale
For the Caramel Truffles
- 26 caramels
- 1/2 cup heavy cream (whipping cream)
- 1 cup chocolate melts
For the Chocolate Coating
- 1 1/4 cups dark chocolate chips
- 2 Tbsp vegetable shortening
- 1 Tbsp sea salt (coarsely ground or Himalayan salt)
Instructions
- Melt Caramel Mixture: In a double boiler over medium heat, combine the caramels, chocolate melts, and heavy cream. Stir continuously until the caramels and chocolate have completely melted and the mixture is smooth.
- Pour Mixture to Set: Pour the warm caramel mixture into an 8×8 inch glass or metal pan lined with tinfoil. Spread evenly and smooth the surface.
- Chill to Firm Up: Place the pan into the refrigerator for one hour to allow the caramel to firm up for easier handling.
- Cut into Pieces: Remove the set caramel from the pan using the foil for easy lifting. Cut the caramel block into 30 equal square pieces.
- Roll into Balls: Using your hands, gently roll each square piece into a smooth ball. Place the balls on a cookie sheet lined with wax paper.
- Freeze the Caramel Balls: Put the tray of caramel balls into the freezer for one hour to firm them up and prepare for coating.
- Melt Chocolate Coating: In a small mixing bowl, melt the dark chocolate chips with the vegetable shortening in the microwave at 50% power. Heat in 20-second intervals, stirring well between each, until smooth and glossy.
- Dip Caramel Balls: Remove the frozen caramel balls from the freezer and dip each one into the melted chocolate to coat fully. Lightly tap the side of the bowl to remove excess chocolate from the coated truffle.
- Sprinkle with Salt: Immediately after coating each truffle, sprinkle a pinch of coarsely ground sea salt on top to enhance the salted caramel flavor.
- Enjoy: Let the chocolate set at room temperature or refrigerate briefly if needed. Serve and enjoy these decadent salted caramel truffles.
Notes
- Use a double boiler to prevent burning the caramel and chocolate.
- Ensure the caramel mixture is fully cooled and firm before cutting and shaping.
- Freezing the caramel balls before dipping helps the chocolate coat smoothly and prevents melting.
- Coarsely ground sea salt or Himalayan salt works best for flavorful finishing.
- Store truffles in an airtight container in the refrigerator for up to one week.
