Salted Caramel Chocolate Truffles are the easiest truffles ever, and can be made with only 3 ingredients! They’re impressive, delicious, and a fraction of the price of store bought chocolates!
This is the 4th and final post of chocolate week. I’m sorry to see it end, and I’ve discovered that the majority of you love chocolate as much as I do! I think we need a little recap to drag this chocolate thing out as long as possible, don’t you?
Chocolate Hazelnut Macarons. Crisp, chocolatey-hazelnut macaron shells filled with a dark chocolate ganache. These were my personal favorite. 🙂
Chocolate Mocha Mousse. Incredibly creamy and luscious, with plenty of chocolate-espresso flavor.
A round-up of 20+ Valentine’s Day Worthy Chocolate Recipes by myself and some of my blogging friends. I’d consume them all…each and every last one. 🙂
And now we have these amazingly delicious Salted Caramel Chocolate Truffles, which are a combination of two of my favorite things in life. To say these were easy is an understatement. You can practically make them with your eyes closed, and people are still going to flip over them. When doesn’t a truffle get somebody excited?
I got the idea for these truffles from one of my very favorite cookbooks, “The Secrets of Baking” by Sherry Yard. I’d been wanting to try them forever, and since I had some homemade salted caramel sauce leftover — 1/3 a cup to be exact — I thought why not? I heated it up, mixed it into a combination of semi sweet chocolate and bittersweet chocolate, and let it cool until it was “roll-able”. I chilled them a bit, rolled them in some garnishes, and boom! They were magnificent.
If you don’t have leftover caramel sauce hanging around and you don’t want to make any, just buy some. If you go this route you only have 3 ingredients — caramel sauce, chocolate, and sea salt. If you make you’re own, you’ll have a few more ingredients, but these truffles are still terribly easy.
So why make your own truffles? It’s one thing to get a box of truffles or chocolate from a candy store, but it’s another thing entirely to get homemade, hand rolled truffles. Homemade gifts are from the heart, and the recipient is going to feel really special.
People will think you spent a lot of time on these…and you can go ahead and keep that your little secret. The bottom line is, these Salted Caramel Chocolate Truffles are sinfully delicious, and they’re your ace in the hole when you want to give someone a homemade gift the quick and easy way. These will do the trick every time. 🙂
- ⅓ cup salted caramel sauce, homemade or store bought (recipe below)
- 2 ounces semi sweet chocolate*
- 2 ounces bittersweet chocolate*
- optional garnishes: flaky sea salt, chopped nuts, cocoa powder
- ½ cup granulated sugar
- 2 tablespoons water
- 2 drops fresh lemon juice*
- ¼ cup heavy cream
- 2 tablespoons butter, cut into small cubes
- ½ teaspoon fleur de sel or finishing salt (I used Maldon)
- If using store bought caramel sauce, heat ⅓ cup in the microwave until nice and hot. Place the chocolate into a medium bowl. Pour the hot caramel sauce over the chocolate, rap on the counter once, and let stand 1 minute. Using a rubber scraper, stir slowly in a circular motion until the chocolate has melted and the mixture has emulsified, about 2 minutes. Let stand at room temperature until it's firm enough to roll -- about 70 degrees.
- Line a baking sheet with parchment or waxed paper. Using a teaspoon or small melon baller, scoop out the dough in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill in the refrigerator until ready for rolling.
- Sprinkle the truffles with the flaky sea salt, or roll in sprinkles, chopped nuts, or cocoa powder if desired. Store in an airtight container in the refrigerator, but for results serve at room temperature. Enjoy!
- Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients. Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn. When the caramel is a golden amber color, remove it from heat. Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until it's smooth. Remove from heat and allow to cool.
*I used Guittard brand chocolate chips for this ganache, but you can also use your favorite good quality chocolate. I didn't need to chop the chocolate chips, but you can certainly do that to speed the process along, depending on how hot your caramel sauce is.
*Lemon juice is used in the caramel sauce to help prevent crystallization.
The caramel ganache can be made ahead of time and stored in an air tight container until ready to use.
This recipe can easily be doubled for more truffles!
Recipe inspiration from "The Secrets of Baking" by Sherry Yard. Caramel sauce recipe adapted from Tante Marie Cooking School, San Francisco, CA. Truffle recipe by Flavor the Moments.