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