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A delicious assortment of smooth salted caramel truffles on a decorative plate.

Irresistibly Smooth Salted Caramel Truffles to Savor

These decadent salted caramel truffles feature a velvety smooth caramel center enrobed in rich chocolate, offering a perfect balance of sweet and salty. An elegant treat perfect for any occasion, these truffles are surprisingly simple to make.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 truffles
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salted Caramel
  • 1 cup Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream warmed
  • 4 tablespoons Unsalted Butter cut into pieces
  • 1 teaspoon Sea Salt
For the Chocolate Ganache
  • 8 oz Dark Chocolate finely chopped
  • 1/2 cup Heavy Cream hot
For Coating
  • 1/2 cup Cocoa Powder unsweetened
  • 1/2 cup Confectioners' Sugar
  • Melted Chocolate for dipping

Equipment

  • Medium saucepan
  • Whisk
  • heatproof bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Method
 

Make the Caramel Base
  1. In a medium saucepan, combine sugar and water; cook over medium heat without stirring until it turns an amber caramel color. Carefully whisk in the warmed heavy cream, followed by the butter and sea salt, mixing until smooth.
Form the Ganache
  1. Pour the hot salted caramel mixture over the finely chopped dark chocolate in a heatproof bowl. Let it sit for a few minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
Chill and Roll
  1. Cover the ganache and refrigerate for at least 2-3 hours, or until firm enough to roll. Once firm, scoop small portions and roll them into uniform truffle balls.
Coat and Serve
  1. Roll the truffles in cocoa powder, confectioners' sugar, or dip them in melted chocolate for a different coating. Place the coated truffles on a parchment-lined baking sheet and chill again until firm before serving or storing.

Notes

For best results, ensure your chocolate is finely chopped to melt smoothly into the hot caramel mixture. When rolling the truffles, lightly dust your hands with cocoa powder to prevent sticking. Store finished truffles in an airtight container in the refrigerator.