If you've ever craved something indulgent yet easily achievable at home, this batch of Salted Caramel Truffles is your new go-to. Rich, chocolatey and laced with that irresistible salty-sweet caramel hit, these little beauties are perfect for when the kids are in bed and you want to treat yourself (or whip up a fabulous gift for friends).
These truffles are rich, decadent and sure to hit the sweet spot, just like my Biscoff Truffles or Lemon White Chocolate Truffles, with each a little different.
The idea behind these Salted Caramel Truffles is beautifully simple: create a rich salted caramel centre, chill it so you can roll it into neat little balls, then dunk them in dark chocolate and finish with a sprinkle of sea salt.
In this recipe, I've added tips for both conventional and Thermomix methods, made the instructions clearer for busy mums (hello multitasking!), and included extra variations (gluten-free friendly, flavour twists) so you can make them your own.
While you're here, you might also enjoy my Salted Caramel Cheesecake or Salted Caramel Chocolate Ripple Cake - both make such popular desserts for when you want that same salty-sweet flavour, just in a different format.
Why You're Going To Love This Recipe
- Quick & fuss-free - just melt, chill, roll & dip. No complex methods.
- Just the right "sweet meets salty" balance - that sea salt on top elevates every bite.
- Make-ahead-friendly - perfect for gift boxes, family gatherings, or that unexpected drop-in visit.
- Kid-approved but grown-up enough for afternoon tea - let the kids help roll the balls, you handle the chocolate-dipping bit.
- Conventional and Thermomix - both methods are included in the recipe card.
- Flexible to suit dietary needs and flavour tweaks - see the Variations section below for gluten-free, white-choc, nut-crunch versions.
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Truffle Ingredients
You need just four ingredients to make these delectable salted caramel truffles!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Caramel sauce - use a thick caramel (or dulce de leche) so the centre holds shape when chilled.
- Sea salt - if your caramel sauce is already salted, then omit or reduce this. Choose a flaky sea salt (e.g., Maldon) - gives a great finish when a little extra is sprinkled on top.
- Cream - choose full-fat, thickened or heavy cream for a smooth ganache-texture centre; don't substitute with low-fat cream.
- Dark chocolate melts - for the ganache base and dipping. I recommend dark chocolate with 70% cocoa for richness. You can use milk chocolate if you prefer.
Variations
- White chocolate version: Replace the dark chocolate melts for dipping with high-quality white chocolate, then drizzle with dark chocolate for contrast.
- Nut-crunch coating: After dipping, roll the truffles in finely chopped roasted hazelnuts or pistachios instead of a plain chocolate shell.
- Gluten-free option: The base recipe is naturally gluten-free - double-check the ingredients of your chocolate and caramel sauces for no hidden gluten.
- Boozy twist: Add 1 tablespoon of your favourite liqueur (e.g., Irish cream or bourbon) to the caramel-cream mixture just before chilling for an adult-only version.
Need To Substitute An Ingredient?
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How To Make Salted Caramel Truffles
Here's how to make these irresistible Salted Caramel Truffles at home with just a handful of ingredients and a few easy steps.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Place caramel sauce, salt (if using) and cream in a microwave-safe bowl or jug.
- Heat until hot but not boiling (1-2 minutes in the microwave, stirring every 30 seconds).
Alternatively, you can do this step in a saucepan over the stovetop.
- Pour the hot caramel mixture over the dark chocolate melts.
- Let the mixture sit for 5 minutes, then stir until the ingredients are smooth and combined. Cover bowl and refrigerate for at least 4 hours (or overnight) until firm.
- Roll teaspoon-sized portions into balls, chilling your hands or using an ice-pack if the mixture softens. Chill in the fridge again.
- Melt the extra dark chocolate in the microwave for 3-4 minutes on 50% power, stirring every 30 seconds.
- Dip each truffle into the melted chocolate, tap off excess, place on a lined tray and sprinkle with a bit of sea salt before the chocolate sets-store truffles in the refrigerator.
Recipe Tips
- Use quality chocolate - a good 70% cocoa dark chocolate makes a big flavour difference; cheap chocolate may dull the result.
- Chill properly before rolling - if the caramel centre isn't firm, rolling becomes messy; aim for a firm chilled ganache. Chill at least 4 hours, or overnight.
- Keep hands cool - roll with lightly chilled hands, or use an ice pack underneath the bowl so the mixture doesn't melt as you shape it.
- Work quickly! - I find using two forks is a good way to roll the balls in the melted chocolate, then tap off excess chocolate - this gives a neater finish and prevents chocolate "blobs" on the bottom.
- Store right - in the fridge in an airtight container for up to a week, layer between parchment paper so they don't stick.
- Freezing tip - you can freeze these: place on a tray until firm, then transfer to a zip-lock bag or container; freeze up to 3 months. Defrost in the fridge overnight before serving.
- Bring to room temperature before serving - take them out of the fridge 10 minutes before eating so the centre softens slightly and flavour blooms.
- Avoid humid days - high humidity can cause chocolate to 'sweat' or not set cleanly; if it's damp, finish setting in the fridge and serve shortly after.
Salted Caramel Truffle FAQs
Yes! A thick shop-bought caramel sauce or dulce de leche works fine. If it's already salted caramel, skip or reduce the teaspoon of sea salt.
Most likely, the chilled ganache centre wasn't firm enough. Make sure it has been in the fridge for at least four hours (or overnight) and pop the bowl over an ice pack if your kitchen is warm.
Absolutely, you can also roll them in chopped nuts or even chocolate sprinkles. Just be aware that without the chocolate shell, the centre stays softer ,so keep them well chilled until serving.
Yes - as long as your caramel sauce and chocolate are certified gluten-free, this recipe is naturally gluten-free.
More Bite-Sized Dessert Recipes
If you love these little bites of bliss, here are more homemade truffle and cheesecake ball recipes to try next, including a totally irresistible 'adults only' version!
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Salted Caramel Truffles
Ingredients
- 215 g (¾ cup) caramel sauce
- 1 teaspoon sea salt
- 60 g (¼ cup) thickened or heavy cream
- 250 g dark chocolate melts
- 250 g extra dark chocolate melts for dipping
- extra sea salt for sprinkling
Instructions
- Heat the caramel sauce, salt and cream in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling. If using a Thermomix: heat the caramel sauce, salt and cream for 4 minutes, 80 degrees, Speed 2.
- Place the chocolate melts into a bowl. Pour the hot caramel cream mixture over the top.
- Allow to sit for 5 minutes before stirring with a rubber spatula until smooth and combined.
- Place into the fridge for a minimum of 4 hours (overnight is best).
- Roll teaspoonfuls of the mixture into balls.Place the truffles back into the fridge.
- Melt the extra chocolate in the microwave for 3-4 minutes, 50% power, stirring every 30 seconds. If using a Thermomix: grate the chocolate for 5 seconds, Speed 8. Melt for 3-4 minutes, 50 degrees, Speed 2.
- Dip the truffles into the chocolate mixture and then place onto a flat tray. Working quickly (before the chocolate sets), sprinkle the top with extra sea salt.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Use quality chocolate - a good 70% cocoa dark chocolate makes a big flavour difference; cheap chocolate may dull the result.
- Chill properly before rolling - if the caramel centre isn't firm, rolling becomes messy; aim for a firm chilled ganache. Chill at least 4 hours, or overnight.
- Keep hands cool - roll with lightly chilled hands or use an ice‐pack underneath the bowl so the mixture doesn't melt as you shape it.
- Work quickly! - I find using 2 forks is a good way to roll the balls in the melted chocolate, then tap off excess chocolate - this gives a neater finish and prevents chocolate "blobs" on the bottom.
- Store right - in the fridge in an airtight container for up to a week, layer between parchment paper so they don't stick.
- Freezing tip - you can freeze these: place on a tray until firm, then transfer to a zip-lock bag or container; freeze up to 3 months. Defrost in the fridge overnight before serving.
- Bring to room-temp before serving - take them out of the fridge 10 minutes before eating so the centre softens slightly and flavour blooms.
- Avoid humid days - high humidity can cause chocolate to 'sweat' or not set cleanly; if it's damp, finish setting in the fridge and serve shortly after.
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