Description
These Salted Caramel Truffles are the ultimate indulgence, with a creamy caramel center enrobed in rich chocolate and finished with a touch of sea salt. Perfect for special occasions or a sweet treat anytime, these truffles are as decadent as they are delightful.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 8 oz semi-sweet chocolate, chopped
- 8 oz milk chocolate, chopped
- Extra sea salt for sprinkling
Instructions
- In a medium saucepan, heat heavy cream and butter over medium heat until the butter melts and the mixture starts to simmer.
- In a separate pan, melt the sugar over medium heat until it turns into an amber-colored caramel.
- Slowly add the hot cream and butter mixture to the caramel, stirring constantly (be cautious as it will bubble).
- Remove from heat and stir in vanilla extract and 1/2 tsp sea salt. Let the caramel cool slightly.
- Pour the caramel over the chopped semi-sweet and milk chocolate, stirring until smooth and combined.
- Refrigerate for 2-3 hours, or until the mixture firms up.
- Once chilled, roll the chocolate mixture into small balls and place on a baking sheet.
- Roll each truffle in melted chocolate to coat, then sprinkle with a pinch of sea salt.
- Allow to set at room temperature before serving.
Notes
- Store truffles in an airtight container at room temperature for up to 1 week.
- For extra flavor, try adding a splash of whiskey or bourbon to the caramel mixtur
- Prep Time: 15 minutes
- Cook Time: 20 minutes