Caramel Truffles
Indulge in the decadent bliss of homemade Caramel Truffles, a luxurious treat perfect for any special occasion or sweet craving. These bite-sized delights feature a rich, buttery caramel center made from scratch, infused with a hint of sea salt for a gourmet touch. Encased in a silky layer of dark chocolate and finished with a dusting of cocoa powder, these truffles strike the perfect balance of sweetness and sophistication. With simple pantry ingredients like granulated sugar, heavy cream, and high-quality dark chocolate, this recipe ensures an unforgettable flavor experience with every bite. Ready in just over an hour (plus chilling time), these caramel chocolate truffles are as gorgeous as they are delicious—perfect for gifting or serving at a festive gathering.
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Ingredients
- 200 grams Granulated sugar
- 120 ml Heavy cream
- 60 grams Unsalted butter
- 1 teaspoon Sea salt
- 200 grams Dark chocolate (70% cocoa or higher)
- 50 grams Cocoa powder
Directions
Step 1
In a medium, heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir occasionally with a rubber spatula as it melts and turns golden brown in color. Be patient, and avoid burning.
Step 2
Once the sugar has completely melted, carefully pour in the heavy cream while continuously stirring. The mixture will bubble vigorously, so proceed cautiously.
Step 3
Remove the saucepan from heat and stir in the unsalted butter until fully combined. Then mix in the sea salt.
Step 4
Pour the caramel into a shallow dish and allow it to cool to room temperature. Once cooled, transfer it to the refrigerator and let it chill for at least 2 hours or until firm.
Step 5
Once the caramel has firmed up, scoop out small amounts (about 1 tablespoon) and roll into balls using your hands. If the caramel is too sticky, lightly grease your palms with butter or oil.
Step 6
Place the rolled caramel balls onto a parchment-lined baking sheet and refrigerate them for 30 minutes to firm up further.
Step 7
While the caramel balls are chilling, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir frequently to ensure it melts evenly. Remove from heat once melted and smooth.
Step 8
Using a fork or a skewer, dip each caramel ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the truffle back onto the parchment-lined baking sheet.
Step 9
Before the chocolate coating sets, dust each truffle with cocoa powder for a finishing touch.
Step 10
Refrigerate the truffles until the chocolate has hardened completely, about 20 minutes. Once set, store the caramel truffles in an airtight container in the refrigerator for up to 1 week. Allow them to come to room temperature before serving.
Nutrition Facts
| Serving size | (635g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2909.0 |
| Total Fat 183.5g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 252.9mg | 0% |
| Sodium 2423.7mg | 0% |
| Total Carbohydrate 320.8g | 0% |
| Dietary Fiber 40.3g | 0% |
| Total Sugars 248.9g | |
| Protein 25.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.9mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 2202.9mg | 0% |
Source of Calories