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Close up of salted caramel truffles with a bitten piece showing rich dark interior.

Salted Caramel Truffles

5 from 1 vote
Aliana Recipes
These decadent Salted Caramel Truffles combine homemade golden caramel with bittersweet chocolate for a velvety, melt-in-your-mouth treat. They are finished with a touch of fleur de sel and your favorite crunchy coatings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings:14 truffles
Course:Dessert
Cuisine:American
Calories:95kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup granulated sugar The base for the caramel
  • 2 tablespoon water Helps dissolve the sugar
  • ¼ cup heavy cream Room temperature creates a smoother sauce
  • 2 tablespoon butter Cut into small cubes
  • ½ teaspoon fleur de sel Or high-quality finishing salt
  • 4 oz bittersweet chocolate Chopped fine (do not use chips)
  • cocoa powder Optional for rolling
  • chopped nuts Optional for texture

Equipment

  • 1 Medium saucepan For cooking caramel
  • 1 Whisk For mixing the sauce
  • 1 Cookie scoop Small size for portioning
  • 1 Parchment paper Prevents sticking

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the mixture gently until it is glossy, smooth, and fully emulsified. If bits remain, microwave in 15-second intervals to melt them completely.
  6. 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.
  7. 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

Serving: 20gCalories: 95kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 85mgPotassium: 45mgFiber: 1gSugar: 9gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Watch the sugar closely as it caramelizes; it can go from golden to burnt in seconds. If the ganache splits, add a teaspoon of warm milk and stir gently to bring it back together.