Easy Salted Caramel Truffles
Rich chocolate ganache infused with homemade salted caramel and finished with flaky sea salt. No candy thermometer needed, just 5 ingredients and simple techniques for bakery-quality results.
Ingredients
- 1 cup 200g granulated sugar
- 6 tablespoons 90g unsalted butter, cubed
- ½ cup 120ml heavy cream
- 8 ounces 225g dark chocolate (60-70% cacao), finely chopped
- ¾ teaspoon flaky sea salt plus more for topping
- ⅓ cup 30g unsweetened cocoa powder
Instructions
- Line an 8x8-inch baking dish with parchment paper. Place chopped chocolate in a medium bowl and set aside.
- Add sugar to a heavy-bottomed saucepan, spread evenly, and heat on medium without stirring for 4-5 minutes. Once edges melt, stir gently until all sugar melts and turns deep amber (8-12 minutes total).
- Remove from heat and add butter, stirring until smooth (30-45 seconds). Add cream and salt, stir to combine, then return to medium-low heat and simmer 2 minutes.
- Pour hot caramel over chocolate. Let sit 2 minutes, then whisk until smooth. If needed, microwave in 10-second bursts until fully melted.
- Pour ganache into prepared dish, cover surface with plastic wrap, and refrigerate 3-4 hours until firm.
- Scoop ganache into walnut-sized portions and roll into balls with cocoa-dusted hands. Roll in cocoa powder and top with flaky salt. Store refrigerated.
Notes
Storage: Keep truffles in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature 10 minutes before serving for best texture.
Freezing: Freeze finished truffles in a single layer, then transfer to freezer bags for up to 3 months.
Substitutions: Can't find flaky sea salt? Use ½ teaspoon kosher salt, crushed between fingers. For dairy-free, use coconut cream and vegan butter (truffles will be softer).
Coating options: Instead of cocoa powder, roll in finely chopped toasted nuts (pistachios, almonds, or hazelnuts) or dip in tempered chocolate for a hard shell.