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Salted Caramel Truffles


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  • Author: Lina Judi
  • Total Time: 1 hour
  • Yield: 24 truffles 1x

Description

 

These Salted Caramel Truffles feature a luscious, gooey caramel center coated in smooth bittersweet chocolate, finished with a touch of sea salt flakes for the perfect balance of sweet and salty. A decadent treat that’s sure to impress!


Ingredients

Scale
  • 1 cup heavy cream
  • 1 cup sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 12 ounces bittersweet chocolate, chopped
  • Sea salt flakes, for garnish

Instructions

  • In a small saucepan, heat the cream until it just begins to boil. Remove from heat and set aside.
  • In a large saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color.
  • Add the butter to the caramel and stir until melted.
  • Carefully pour in the warm cream and stir until smooth. Stir in the sea salt.
  • Pour the caramel into a bowl and let it cool to room temperature.
  • Once cooled, roll the caramel into small balls and place them on a baking sheet lined with parchment paper.
  • Chill the caramel balls in the refrigerator for about 30 minutes.
  • Melt the chocolate in a heatproof bowl set over a pot of simmering water.
  • Dip each caramel ball into the melted chocolate, tapping off any excess.
  • Place the truffles back on the parchment paper and sprinkle with sea salt flakes.
  • Chill the truffles until the chocolate hardens.
  • Enjoy your delicious salted caramel truffles!

Notes

  • Be cautious when adding cream to hot caramel, as it may bubble up.
  • For a more intense chocolate flavor, use dark chocolate instead of bittersweet.
  • Store truffles in an airtight container in the refrigerator for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes