Salted Caramel Truffles: Silky Chocolate & Gooey Caramel
Luxurious homemade truffles with a gooey salted caramel center wrapped in silky dark chocolate ganache. These 5-ingredient confections taste bakery-quality and make stunning gifts.
Ingredients
For the Salted Caramel Center:
- ¾ cup 150g granulated sugar
- 3 tablespoons 42g unsalted butter, room temperature
- ⅓ cup 80ml heavy cream, slightly warmed
- ½ teaspoon flaky sea salt
For the Chocolate Ganache Shell:
- 8 ounces 225g dark chocolate (60-70% cacao), finely chopped
- ½ cup 120ml heavy cream
- 1 tablespoon 14g unsalted butter
For Finishing:
- Flaky sea salt for topping
- Optional: cocoa powder melted chocolate for drizzling, or crushed pretzels
Instructions
- Make the Caramel: Add sugar to a heavy-bottomed saucepan over medium heat. Let it melt without stirring, then swirl the pan gently. Cook until deep amber, 8-10 minutes. Remove from heat, whisk in butter, then slowly add warm cream while whisking. Stir in salt until smooth.
- Chill and Shape: Pour caramel into a shallow dish. Cool 15 minutes at room temperature, then refrigerate 1-2 hours until firm. Scoop into 24 small portions (1 teaspoon each) and roll into balls. Freeze 30 minutes.
- Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, pour over chocolate, and let sit 2 minutes. Add butter and whisk until smooth and glossy.
- Coat the Truffles: Drop frozen caramel balls one at a time into ganache. Use a fork to coat completely, tap off excess, and transfer to parchment paper. Immediately sprinkle with flaky salt. Refrigerate 1 hour until set.
- Serve: Bring to cool room temperature 15 minutes before serving for the best texture. Store in an airtight container in the refrigerator.
Notes
Substitutions: Use milk chocolate instead of dark (reduce cream to ⅓ cup). Swap flaky salt for coarse sea salt if needed.
Storage: Keep refrigerated in an airtight container for up to 2 weeks. Freeze for up to 3 months in a freezer-safe container with parchment between layers.
Troubleshooting: If caramel becomes grainy, add 1 tablespoon warm water and whisk over low heat. If ganache is too thick, warm gently over a double boiler.
Variations: Add 1 tablespoon bourbon to caramel for an adult version. Roll finished truffles in cocoa powder instead of coating with ganache for a rustic style.