Ingredients
Equipment
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
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.
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.