Introduction

This Salted Caramel Truffles recipe offers a delightful combination of smooth, buttery caramel centers wrapped in rich dark chocolate. Perfect as an elegant homemade treat, these truffles balance sweet and salty flavors with a luxurious finish.

The image shows multiple round chocolate truffles arranged closely together on a white marbled texture. Each truffle has a smooth, glossy dark chocolate outer layer sprinkled with tiny white sugar crystals. The truffles are cut in half in the front, revealing three distinct layers: a thick, creamy light caramel center, surrounded by a thin glossy dark chocolate coating, and a crumbly, slightly darker chocolate base layer. The truffles have a rich, shiny texture with a few scattered white sugar pieces around them, creating a festive appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream, at room temperature
1 tsp sea salt
1 tsp vanilla extract
8 oz dark chocolate (60–70% cocoa), finely chopped
1 tsp coconut oil or shortening (optional, for smoother coating)
Cocoa powder for rolling OR crushed sea salt for sprinkling
Optional: melted white chocolate for drizzling

Instructions

Step 1: In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until fully melted and golden amber, about 8 to 10 minutes. Watch carefully to prevent burning.
Step 2: Carefully add the butter; it will bubble vigorously. Stir until the butter melts completely, then slowly pour in the room-temperature heavy cream while stirring continuously. Let the mixture boil for 1 minute until smooth.
Step 3: Remove the saucepan from the heat and stir in the sea salt and vanilla extract. Pour the caramel into a bowl and allow to cool to room temperature, then refrigerate for 30 minutes until firm but still pliable.
Step 4: Scoop about 1 tablespoon of caramel and quickly roll it into smooth balls. Place the caramel balls on a parchment-lined baking sheet. Keep your hands cool to avoid melting the caramel.
Step 5: Freeze the caramel balls for at least 2 hours to firm up, which will help with the chocolate coating process.
Step 6: Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. If desired, stir in coconut oil or shortening for a smoother coating.
Step 7: Working with a few caramel balls at a time, dip each one into the melted chocolate using a fork. Let the excess chocolate drip off, then place the coated truffles on parchment paper to set.
Step 8: Immediately sprinkle the truffles with sea salt or roll them in cocoa powder. Chill in the refrigerator for 30 minutes until the chocolate is completely set.
Step 9: Allow the truffles to sit at room temperature for 5 to 10 minutes before serving to enjoy the ideal texture and flavor.

Tips & Variations

Use a thermometer to monitor caramel temperature for precise results and to avoid burning.
Substitute the heavy cream with full-fat coconut milk for a dairy-free version.
For a decorative touch, drizzle melted white chocolate over the coated truffles once set.
Chilling the caramel balls well before dipping prevents melting and ensures a clean chocolate shell.

Storage

Store the salted caramel truffles in an airtight container in the refrigerator for up to 2 weeks. Before serving, let them sit at room temperature for about 10 minutes to soften slightly. They can also be frozen for up to 3 months; thaw in the refrigerator before bringing to room temperature.

How to Serve

The image shows a group of round chocolate truffles arranged closely together on a dark wooden surface, each coated with smooth milk chocolate and sprinkled with small crushed white sugar crystals on top. Two truffles in the front are cut in half, revealing three layers inside: a light brown soft caramel layer sandwiched between a thin outer shell of milk chocolate and a crumbly beige cookie base at the bottom. The chocolate coating is glossy and slightly cracked where broken, and more sugar crystals are scattered on the wooden surface around the truffles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate if you prefer a sweeter coating. Keep in mind milk chocolate is softer and may require careful handling to prevent melting.

How do I prevent caramel from burning while cooking?

Stir constantly and use medium heat. Watch the sugar closely as it melts since caramel can quickly progress from golden to burnt in seconds. Remove from heat immediately once the desired amber color is reached.