Prepare to indulge in the most luxurious treat you can make right in your own kitchen. These Salted Caramel Truffles are the perfect balance of rich, dark chocolate and a gooey, golden caramel center, all finished with a delicate sprinkle of sea salt. They taste like they came from a high-end chocolatier, but they are surprisingly simple to create.
Whether you’re looking for an elegant dessert for a special occasion, a homemade gift for a loved one, or simply a decadent bite to satisfy a sweet craving, this recipe is your answer. We’ve perfected the method to ensure it’s foolproof for enthusiastic home cooks.
Why This Salted Caramel Truffles Recipe is the Best
This isn’t just another truffle recipe; it’s a guide to creating perfectly balanced, irresistibly smooth chocolate treats. The secret lies in the contrast of textures and flavors. The deep, slightly bitter notes of the dark chocolate ganache shell perfectly encase a soft, sweet, and salty caramel filling.
Unlike some recipes that can be overly complicated, this one uses simple techniques to achieve professional results. Plus, making them at home means you control the quality of the ingredients, from the type of chocolate to the finishing salt.
The quality of your ingredients will directly impact the final flavor and texture of your truffles. Here’s what you’ll need and why it matters.
Look at that perfect, chocolatey finish!
For the Chocolate Ganache Shell
High-Quality Dark Chocolate: Use a chocolate with 60-70% cacao for a deep, rich flavor that isn’t overly sweet. Chocolate chips or finely chopped chocolate bars work best for even melting.
Heavy Cream: This is essential for creating a smooth, creamy ganache. Do not substitute with milk or half-and-half, as the fat content is crucial for the right consistency.
Unsalted Butter: A small amount of butter adds extra smoothness and a beautiful sheen to the ganache.
For the Salted Caramel Filling
Granulated Sugar: This is the base of our caramel.
Water: Helps the sugar dissolve evenly at the start, preventing crystallization.
Heavy Cream: Warmed cream is added to the caramelized sugar to create a luscious, flowing sauce.
Unsalted Butter: Enriches the caramel, giving it a soft, melt-in-your-mouth texture.
Flaky Sea Salt: This is a key ingredient! It enhances the sweetness of the caramel and balances the richness of the chocolate.
How to Make Salted Caramel Truffles (Step-by-Step)
Follow these simple steps to create your own decadent truffles. The process is broken down into making the two main components and then assembling them.
Step 1: Make the Salted Caramel Filling
First, combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves completely. Once dissolved, stop stirring and let the mixture come to a boil. Allow it to cook, swirling the pan occasionally, until it turns a deep amber color. Immediately remove from the heat and slowly whisk in the warmed heavy cream. Be careful, as the mixture will bubble vigorously. Whisk in the butter and sea salt until smooth. Pour the caramel into a heatproof bowl and let it cool to room temperature.
Step 2: Create the Chocolate Ganache
While the caramel cools, prepare the ganache. Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. This allows the heat to gently melt the chocolate. After 5 minutes, add the softened butter and stir gently from the center outwards until the mixture is smooth, glossy, and completely combined.
The secret to perfect truffles is a rich, smooth chocolate ganache.
Step 3: Combine and Chill
Once the ganache is ready and the caramel has cooled, it’s time to assemble. You can either pipe a small amount of caramel into the center of dollops of ganache or gently fold the caramel into the ganache for a marbled effect. For this recipe, we’ll create a caramel layer. Pour half of the chocolate ganache into a parchment-lined 8×8 inch pan. Chill for 15 minutes until firm. Gently spread the cooled caramel over the firmed ganache. Top with the remaining ganache and spread evenly. Cover and refrigerate for at least 4 hours, or until completely firm.
Step 4: Shape and Coat the Truffles
Once the mixture is firm, you can cut it into small squares or use a small cookie scoop to form balls. Roll the balls between your hands quickly to smooth them out. Finally, roll the truffles in your desired coating. Unsweetened cocoa powder is classic, but you could also use chopped nuts, sprinkles, or even a coating of tempered chocolate. For another fun party food, check out our Bacon Jam Cheeseburger Sliders.
Expert Tips for Foolproof Truffles
Don’t Scorch the Caramel: Watch your sugar mixture closely as it cooks. It can go from perfect amber to burnt in a matter of seconds.
Use High-Quality Chocolate: The flavor of your truffles depends almost entirely on the chocolate you use. Choose a brand you enjoy eating on its own.
Warm Your Cream: Adding cold cream to hot caramelized sugar can cause it to seize. Warming it first ensures a smooth caramel sauce.
Be Patient with Chilling: Don’t rush the chilling process. A firm ganache is essential for easy scooping and rolling. Looking for another dessert that tests your patience? Try making your own Brownie Bottom Mini Cheesecakes.
Fun Variations to Try
While the classic recipe is divine, you can easily customize these truffles.
Spiced Caramel: Add a pinch of cinnamon or chili powder to the caramel for a warming kick.
Boozy Truffles: Add a tablespoon of bourbon or dark rum to the ganache when you add the butter.
Different Coatings: Instead of cocoa powder, try rolling them in finely chopped pecans, toasted coconut, or festive sprinkles.
Storing Your Homemade Truffles
Store your salted caramel truffles in an airtight container in the refrigerator. They will stay fresh for up to two weeks. For the best flavor and texture, allow them to sit at room temperature for about 15-20 minutes before serving. This allows the ganache and caramel to soften slightly.
For the best flavor and texture, use a high-quality dark chocolate with a cacao percentage between 60% and 70%. Chocolate bars chopped finely or high-quality chocolate chips work well because they melt smoothly and create a rich, less-sweet ganache that balances the caramel.
When stored properly in an airtight container in the refrigerator, your homemade truffles will stay fresh and delicious for up to two weeks. For the best experience, let them sit at room temperature for 15-20 minutes before eating.
While you can, homemade caramel provides the best flavor and texture for the filling. Store-bought sauces are often thinner and may not set up properly inside the truffle. Our recipe for homemade caramel is quick and straightforward!
A grainy or oily ganache usually means the mixture has split or ‘broken’. This can happen if the cream was too hot or if it was stirred too aggressively. To fix it, try adding a tablespoon of warm milk or cream and stirring very gently from the center until it becomes smooth again.
The key to soft, gooey caramel is cooking it to the right temperature (a deep amber color, not dark brown) and adding the right amount of fat (butter and cream). Be sure to remove it from the heat as soon as it hits that perfect color to stop the cooking process.
The Perfect Homemade Gift
These Salted Caramel Truffles are not just a treat for you; they make a stunning and thoughtful homemade gift. Package them in a beautiful box with tissue paper for holidays, birthdays, or as a thank you gesture. Your friends and family will be amazed they’re not from a professional candy shop! We hope you love making this recipe. If you do, please share it with your friends or save it to your favorite board on Pinterest. Your support means the world to us!
Indulge in homemade luxury with these easy Salted Caramel Truffles!
Salted Caramel Truffles Recipe
FL Recipes
Salted Caramel Truffles: An Easy & Decadent Recipe
Indulge in these homemade Salted Caramel Truffles. This recipe guides you through creating a rich dark chocolate ganache with a gooey, perfectly salted caramel center. An easy, decadent treat for any occasion.
12ozhigh-quality dark chocolate (60-70% cacao)finely chopped
1cupheavy creamdivided
2tbspunsalted buttersoftened
1/4cupunsweetened cocoa powderfor coating
For the Salted Caramel Filling
1cupgranulated sugar
1/4cupwater
1/2cupheavy creamwarmed
4tbspunsalted buttercut into pieces
1tspflaky sea salt
Equipment
1 Medium Saucepan
2 Heatproof Bowls
1 8x8 inch pan
Method
Make the Salted Caramel Filling
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is completely dissolved.
Bring the mixture to a boil and cook, without stirring, until it becomes a deep amber color. Swirl the pan occasionally for even cooking.
Remove from heat and carefully whisk in the warmed heavy cream. The mixture will bubble up. Whisk in the butter and sea salt until smooth.
Pour the caramel into a separate bowl and allow it to cool to room temperature.
Create the Chocolate Ganache & Assemble
Place the finely chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a saucepan until simmering, then pour it over the chocolate. Let it sit for 5 minutes.
Add the softened butter and stir gently until the ganache is smooth and glossy.
Line an 8x8 inch pan with parchment paper. Pour half of the ganache into the pan and chill for 15 minutes to firm up.
Spread the cooled salted caramel over the firm ganache layer. Top with the remaining ganache and smooth the top. Refrigerate for at least 4 hours, or until completely firm.
Shape and Coat the Truffles
Lift the firm ganache block out of the pan using the parchment paper. Cut into 24 small squares or use a small scoop to form balls.
Roll each piece between your hands to create a smooth ball.
Roll the finished truffles in unsweetened cocoa powder until evenly coated. Store in an airtight container in the refrigerator.
Nutrition
Calories: 150kcalProtein: 1gFat: 10gFiber: 1g
Notes
For best results, let truffles sit at room temperature for 15-20 minutes before serving. Ensure your heavy cream for the caramel is warm to prevent the sugar from seizing. Store in an airtight container in the refrigerator for up to 2 weeks.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
