Salted Caramel Truffles

Decadent and rich Chocolate Salted Caramel Truffles with a thick ganache coated in dark chocolate and sprinkled with sea salt.

5 from 1 vote

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Course: Dessert

Cuisine: Truffles

Prep Time: 15

Chilling time: 4

Total Time: 4 15

Servings: serves

Calories: 92kcal

Cost: $10

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.

RECIPE NOTES & 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 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.