Velvety, rich, and dusted with cocoa, these little bites are the ultimate indulgence for chocolate lovers. These Salted Caramel Truffles blend the deep, burnt-sugar sweetness of homemade caramel with bittersweet chocolate for a sophisticated treat. I love making a batch of these for James and the kids on special weekends-they feel fancy, but the process is surprisingly grounded and fun.
Why You'll Love This
There is something magical about transforming simple sugar and cream into a luxurious confection right on your stovetop. This recipe creates a Caramel Truffle Recipe Easy enough for beginners but with a professional-tasting result. The texture is the real star here-chewy, dense, and perfectly smooth, unlike anything you buy at the store.
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Ingredients
You don't need a pantry full of expensive items to make these Salted Caramel Truffles; just a few high-quality basics will do the trick. The combination of Salted Caramel Chocolate flavors relies heavily on using real butter and good chocolate.
The full Salted Caramel Truffles instructions are right in the card below.
Core Ingredients
- Granulated Sugar: Melts down to form the golden, amber base of the caramel sauce.
- Heavy Cream: Adds the necessary richness and prevents the caramel from hardening into candy.
- Butter: Cubed butter gives the ganache a glossy finish and creamy mouthfeel.
- Bittersweet Chocolate: The dark cocoa notes balance the intense sweetness of the caramel.
- Fleur de Sel: A pinch of high-quality finishing salt highlights the caramel flavor.
Optional Coatings
- Cocoa Powder: For a classic, slightly bitter finish that looks elegant.
- Chopped Nuts: Hazelnuts or pecans add a lovely crunch.
- Chocolate Sprinkles: My daughter Olivia's favorite for a fun, festive look.
How to Make Salted Caramel Truffles (Step-by-Step)
If you have wondered How To Make Chocolate Caramel Truffles that don't seize or separate, this method is your answer.
Melt Sugar Place the sugar and water in a medium saucepan, cover, and cook over medium heat for 3-4 minutes. Covering the pot traps steam, which washes down any sugar crystals on the side of the pan to prevent crystallization.
Caramelize Uncover and cook over high heat without stirring until the mixture turns a golden amber color. You will notice the bubbles becoming larger and moving more slowly as the sugar reaches the correct temperature.
How do I know if the caramel is burnt? If it smells acrid or smokes heavily, it has gone too far; aim for a deep penny-copper color.
Add Dairy Remove from heat and slowly whisk in the heavy cream, followed by the butter and salt. The mixture will bubble up vigorously, so pour the cream slowly to ensure it doesn't overflow the pan.
Melt Chocolate Pour the hot caramel sauce over the chopped chocolate in a bowl and let it stand for 1-2 minutes. This resting period allows the heat to gently soften the chocolate before you begin mixing.
Emulsify Stir the mixture gently until it is glossy, smooth, and fully emulsified. If there are stubborn bits of chocolate, microwave for 15 seconds to melt them completely.
Chill Cover the ganache and place it in the refrigerator for 1-2 hours. The mixture is ready to scoop when it is firm enough to hold its shape but still pliable.
Roll Scoop the mixture into teaspoon-sized balls and roll them in your choice of coatings. If the mixture warms up and becomes sticky, pop it back in the fridge for 10 minutes to make handling easier.
Tips
Making Salted Caramel Truffles is all about managing temperature and patience. Here are a few Easy Chocolate Truffles secrets I've learned in my kitchen.
Use Gloves → keeps hands clean while rolling → look for perfectly round, smooth truffles.
Don't Stir Sugar → prevents crystallization → look for a clear, liquid syrup.
Use Room Temp Cream → prevents seizing → look for a smooth integration with the sugar.
Chop Chocolate Finely → ensures even melting → look for a glossy, lump-free ganache.
Follow Aliana on Pinterest →Variations
Once you master the base, you can get creative with this recipe. For Caramel Fudge Truffles, try using milk chocolate instead of bittersweet for a sweeter, fudgier consistency. You can also infuse the heavy cream with a strip of orange zest or a cinnamon stick before adding it to the caramel for a spiced twist. If you love texture, mixing a tablespoon of finely chopped toasted pecans directly into the ganache before chilling adds a wonderful crunch inside every bite.
Storage
These truffles are delicate and best kept cool to maintain their shape. Store them in an airtight container in the refrigerator for up to two weeks, which makes this a great Caramel Truffle Recipe No Bake option for gifting. If you prefer a softer texture, bring them to room temperature about 30 minutes before serving. You can also freeze them for up to a month; just let them thaw gently in the fridge overnight.
Serving Suggestions
I love serving these Salted Caramel Truffles with strong espresso or a glass of red wine after dinner. They look beautiful piled high on a small ceramic plate as Truffle Balls, offering guests a pick-and-choose dessert experience. For holidays, I place them in small paper cups inside a tin, making them a personal and thoughtful gift for friends like Jessica and Michael.
FAQs About Salted Caramel Truffles
Why did my caramel harden?
If your caramel seizes or turns hard, it likely cooled down too much before the cream was added. You can usually fix this by placing the pan back over low heat and whisking gently until it melts again.
Can I use chocolate chips?
It is best to avoid chips for this Chocolate Caramel Truffles recipe because they contain stabilizers that prevent smooth melting. A bar of high-quality baking chocolate will give you a much better texture.
My ganache split, what do I do?
If the oil separates from the chocolate, your mixture may have been too hot or stirred too vigorously. Add a teaspoon of warm liquid (cream or water) and stir gently to bring the emulsion back together.
How do I get the toppings to stick?
Roll the truffles in the coatings immediately after shaping them with your hands. The slight warmth from your palms makes the surface tacky enough to hold onto nuts or cocoa powder.
More Recipes You'll Love
If you enjoyed these Salted Caramel Truffles, you'll love exploring other sweet treats in our dessert category. Chocolate Caramel Truffles are just the start of our confection journey!
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Salted Caramel Truffles
Ingredients
Equipment
Method
- Place sugar and water in a saucepan, cover, and cook over medium heat for 3-4 minutes until melted. Covering the pot creates steam that washes down sugar crystals from the sides.
- Uncover and cook over high heat without stirring until the mixture turns a golden amber color. You will see the bubbles become larger and slower as the caramel reaches the right stage.
- Remove from heat and slowly whisk in the cream, followed by the butter and salt. The mixture will bubble vigorously, so pour slowly to prevent it from overflowing.
- Pour the hot caramel over the chopped chocolate in a bowl and let it stand for 1-2 minutes. This brief rest allows the heat to penetrate the chocolate for a smooth melt.
- Stir the mixture gently until it is glossy, smooth, and fully emulsified. If bits remain, microwave in 15-second intervals to melt them completely.
- Cover and refrigerate the ganache for 1-2 hours until firm. The mixture is ready when it is solid enough to hold its shape when scooped.
- Scoop into teaspoon-sized balls and roll them in your choice of cocoa powder, nuts, or sprinkles. Chilling the ganache briefly if it gets sticky helps you achieve perfectly round shapes.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Salted Caramel Truffles:
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