Description
Rich and indulgent salted caramel truffles with a smooth, creamy caramel center coated in silky chocolate and finished with a touch of sea salt. These elegant bite-sized treats are perfect for gifting or special occasions.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, warmed
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus extra for topping)
- 12 oz semi-sweet or dark chocolate, chopped
- 2 tablespoons cocoa powder (optional, for coating)
Instructions
- In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a deep amber color.
- Add butter carefully and stir until fully melted and combined.
- Slowly pour in the warmed heavy cream while stirring continuously until smooth.
- Remove from heat and stir in vanilla extract and sea salt.
- Allow caramel to cool slightly, then refrigerate for 1–2 hours until firm but scoopable.
- Scoop small portions and quickly roll into balls. Place on a parchment-lined tray and chill for 20–30 minutes.
- Melt chocolate using a double boiler or microwave in short intervals, stirring until smooth.
- Dip each caramel ball into melted chocolate, coating completely, and return to the tray.
- Sprinkle a small pinch of sea salt on top before chocolate sets.
- Let truffles set at room temperature or refrigerate until firm.
Notes
- Stir sugar constantly to prevent burning.
- Use high-quality chocolate for best flavor and texture.
- If caramel is too soft to roll, chill longer.
- Roll finished truffles in cocoa powder for variation.
- Let truffles sit at room temperature 10 minutes before serving for softer centers.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
