Decadent Salted Caramel Chocolate Truffles
Indulge in the luxurious experience of these Decadent Salted Caramel Chocolate Truffles. Each exquisite bite delivers a rich blend of smooth semi-sweet chocolate and gooey salted caramel wrapped in a velvety cocoa powder coating. Perfect for sharing at gatherings, gifting during holidays, or simply treating yourself, these truffles are sure to impress chocolate lovers and dessert enthusiasts alike. With a straightforward method to create a sweet and salty sensation, these truffles are a delightful addition to any dessert platter.
N/A
Servings
50
Calories
5
Ingredients
Ingredients
Heavy Cream
1/2 cup (Heated until simmering)
Semi-Sweet Chocolate Chips
12 ounces (Melted)
Soft Caramel Candies
6 pieces (Cut into quarters)
Fine Sea Salt
to taste (Sprinkled on caramel)
Cocoa Powder
1 cup (For rolling truffles)
Instructions
1
Begin by heating the heavy cream in a saucepan over low to medium heat, stirring occasionally until it simmers. If you prefer the stovetop melting method, set up a double boiler with water in a pot and keep it simmering.
2
For the chocolate, place the semi-sweet chocolate chips into a heatproof bowl and position it over the saucepan with simmering water. Stir gently until the chocolate is completely melted and smooth, or use a microwave method by microwaving the chips in short, 20-second intervals at 50% power, stirring in between, until just melted.
3
Once the cream is simmering, carefully pour it over the melted chocolate. Whisk the two together until thoroughly combined and smooth. Transfer the mixture to a shallow baking dish and cover it with plastic wrap. Refrigerate for about 1 hour until set.
4
While the chocolate is chilling, prepare the salted caramel. Cut each piece of soft caramel into four equal squares and sprinkle them lightly with fine sea salt, letting them absorb the seasoning.
5
Once the chocolate mixture is set, scoop out small portions using a melon baller or two spoons and flatten them slightly in your palm. Position a salted caramel square in the center of each portion, then wrap the chocolate around the caramel and roll it into a smooth ball shape.
6
Finally, roll each truffle in cocoa powder to coat all sides. Place the finished truffles on a parchment-lined tray and refrigerate them again to firm up, if desired. These truffles can be stored in the refrigerator for up to 5 days but are best enjoyed at room temperature for maximum flavor.
Nutrition Information
3.3g
Fat
5g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Salted Caramel Chocolate Truffles?
They are luxurious dessert treats featuring a rich semi-sweet chocolate ganache center stuffed with salted caramel and coated in cocoa powder.
What ingredients are needed for this truffle recipe?
You will need 1/2 cup heavy cream, 12 ounces of semi-sweet chocolate chips, 6 soft caramel candies, fine sea salt, and 1 cup of cocoa powder.
How do I melt the chocolate for the truffles?
You can use a double boiler over simmering water or microwave the chips in 20-second intervals at 50% power, stirring in between.
How long does the chocolate mixture need to chill?
The chocolate and cream mixture should be refrigerated for approximately 1 hour until it is set.
How do I prepare the caramel center?
Cut each soft caramel candy into four equal squares and sprinkle them lightly with fine sea salt.
What is the best way to coat the truffles?
Roll each finished truffle ball in cocoa powder until all sides are evenly coated.
How many calories are in one truffle?
Each truffle contains approximately 50 calories.
Can I use milk chocolate instead of semi-sweet?
Yes, though the truffles will be significantly sweeter and the texture may be slightly softer.
How should I store these truffles?
Store them in the refrigerator for up to 5 days, though they are best served at room temperature.
Are these truffles gluten-free?
The primary ingredients are naturally gluten-free, but you should check the labels on your chocolate chips and caramels to ensure no cross-contamination.
What kind of cream is required?
This recipe requires heavy cream to ensure the ganache reaches the correct consistency.
Can I freeze these truffles?
Yes, they can be frozen for up to 3 months in an airtight container; thaw them in the refrigerator before serving.
What is the fat content per serving?
Each truffle contains approximately 3.3g of fat.
How many truffles does this recipe make?
Based on using 6 caramels cut into quarters, the recipe typically yields about 24 truffles.
Is this a good recipe for holiday gifting?
Absolutely, these truffles are considered gourmet holiday treats and are perfect for gifting.
Can I use a different coating besides cocoa powder?
Yes, you can use crushed nuts, powdered sugar, or even dip them in melted chocolate.
What type of salt should I use?
Fine sea salt is recommended to ensure it adheres well to the caramel pieces.
Why is it important to stir the cream while heating?
Stirring prevents the cream from scorching on the bottom of the saucepan.
How do I assemble the truffles?
Flatten a small portion of chocolate in your palm, place a salted caramel square in the center, and roll it into a ball.
Can I use dark chocolate chips?
Yes, dark chocolate works excellently and provides a more intense, less sweet flavor profile.
What tools are best for scooping the chocolate?
A melon baller or two small spoons work well for portioning the chilled chocolate mixture.
Should the truffles be refrigerated after coating?
Yes, it is recommended to refrigerate them again briefly on a parchment-lined tray to firm up.
How much protein is in each truffle?
There is approximately 0.5g of protein per truffle.
What is the carbohydrate count?
Each truffle has approximately 5g of carbohydrates.
Can I use liquid caramel instead of soft caramel candies?
It is not recommended as liquid caramel is too messy to wrap chocolate around; soft candies provide the necessary structure.
What should I do if the chocolate is too hard to scoop?
Let it sit at room temperature for a few minutes to soften slightly before scooping.
Do I need to add sugar to the cocoa powder coating?
Usually no, as the sweetness of the chocolate and caramel provides enough balance for the bitter cocoa.
Can I add vanilla extract to the recipe?
Yes, you can whisk a teaspoon of vanilla extract into the cream and chocolate mixture for extra depth.
Why is parchment paper used for the tray?
Parchment paper prevents the truffles from sticking to the tray while they firm up.
How do I ensure the cocoa powder stays on the truffle?
Rolling them immediately after shaping while the chocolate is slightly tacky from the heat of your hands helps the powder stick.