Salted Caramel Chocolate Truffles
Salted caramel truffles are the easiest chocolate truffles ever, and can be made with only 3 ingredients! They're impressive, delicious, and a fraction of the price of store-bought chocolates!
Ingredients
Truffles:
- 1/3 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
Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 drops fresh lemon juice*
- 1/4 cup heavy cream
- 2 tablespoons butter cut into small cubes
- 1/2 teaspoon fleur de sel or finishing salt I used Maldon
Instructions
Prepare the truffles:
- If using store bought caramel sauce, heat 1/3 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 F.
- 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!
Prepare the salted caramel sauce:
- 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.
Notes
- The prep time and cooking time includes making your own salted caramel sauce, so if you buy store bought, things will go even more quickly!
- *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.
Nutrition
Serving: 1g, Calories: 114kcal, Carbohydrates: 14g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 196mg, Fiber: 1g, Sugar: 11g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!