Decadent Salted Caramel Truffles

$- 1 cup heavy cream - 1 cup granulated sugar - 1/2 cup unsalted butter, cut into cubes - 1/4 teaspoon sea salt (plus extra for garnishing) - 1 1/2 cups semi-sweet chocolate chips - 1 teaspoon pure vanilla extract - 1/2 cup cocoa powder (for coating the truffles) Measuring ingredients correctly is key to your truffles. Use dry measuring cups for solid ingredients and liquid measuring cups for liquids. Level off the tops with a straight edge. The quality of your ingredients matters a lot. Choose fresh, high-quality butter and chocolate. Good ingredients make a big difference in taste. For sea salt, use a flaky type for that perfect finish. This small touch enhances the flavor of your truffles. Always remember, great truffles start with great ingredients! {{ingredient_image_2}} To start, you need to cook sugar and water. In a medium saucepan, mix 1 cup of granulated sugar with 1/4 cup of water. Set the heat to medium. Swirl the pan gently. Avoid stirring. Cook this mix for about 10-12 minutes. You want it to turn a deep amber color. Once it reaches that color, remove the pan from heat. Carefully add 1/2 cup of cubed unsalted butter. Stir until it melts and mixes well. Next, slowly pour in 1 cup of heavy cream while stirring. Be cautious; the mix may bubble up a lot. After that, add 1/4 teaspoon of sea salt and 1 teaspoon of pure vanilla extract. Return the pan to low heat. Simmer for 2-3 minutes, then take it off the heat. Now, pour your caramel into a heatproof container. Let it cool to room temperature. After it cools, put it in the fridge for about 2 hours. This cooling time helps the caramel firm up. Check the texture before rolling. It should be firm but still soft enough to shape into balls. For the chocolate coating, melt 1 1/2 cups of semi-sweet chocolate chips. Use a microwave-safe bowl. Heat in 30-second bursts, stirring well between each burst. Keep going until it's smooth and melted. Now, dip each cooled caramel ball into the melted chocolate. Use a fork to shake off any extra chocolate. Place the coated truffles back on the parchment-lined tray. Before the chocolate sets, sprinkle a pinch of sea salt on each truffle. This adds a nice touch. After coating all the truffles, refrigerate them for 30 minutes. This helps the chocolate harden completely. To make smooth caramel, avoid these common mistakes: - Do not stir the sugar and water mix while cooking. - Watch the color closely; stop cooking at a deep amber hue. - If the caramel is grainy, it means the sugar has crystallized. To fix it, add a splash of water and reheat gently. Stir until smooth. Knowing when to shape the caramel is key. - The caramel should be cool and firm after two hours in the fridge. - Use a melon baller for even scoops. Roll the caramel in your hands to make smooth balls. Serving ideas can make your truffles shine. - Place truffles on a decorative plate for a fancy look. - For gifts, use a pretty box tied with a ribbon. - Dust some truffles with cocoa powder and sprinkle others with sea salt for variety. Pro Tips Use a Candy Thermometer: To achieve the perfect caramel consistency, consider using a candy thermometer. Aim for a temperature of about 350°F for that deep amber color. Chill Your Tools: For easier handling, chill your melon baller or spoon in the refrigerator before scooping the caramel. This helps prevent the caramel from sticking. Quality Chocolate Matters: Opt for high-quality chocolate chips or bars for coating your truffles. The better the chocolate, the richer your truffles will taste. Experiment with Flavors: Feel free to add different flavorings to your truffles, such as orange zest or espresso powder, for a unique twist on the classic salted caramel. {{image_4}} You can make your salted caramel truffles even better by adding flavors. Try using different extracts. Here are some fun ideas: - Mint extract gives a fresh taste. - Almond extract adds a nutty twist. - Orange zest adds a bright flavor. Using flavored chocolate is another great option. Look for chocolate with flavors like: - Espresso - Raspberry - Coconut These choices can change the whole taste of your truffles. If you want a vegan version of salted caramel truffles, you can swap some ingredients. Use coconut cream instead of heavy cream. For the butter, try coconut oil. You can also use maple syrup or agave nectar in place of granulated sugar. For gluten-free options, most of the ingredients are already gluten-free. Just ensure the chocolate chips you choose are gluten-free too. You can also change ingredients to fit your taste. If you want to lower sugar, use alternative sweeteners like: - Honey - Stevia - Agave syrup Different types of chocolate can also change your truffles. Dark chocolate gives a rich taste, while milk chocolate is sweeter. White chocolate can add a creamy touch. These swaps let you personalize your truffles to match any diet or flavor you enjoy. To keep your salted caramel truffles fresh, use good containers. I recommend using an airtight container. This helps keep moisture out. Line the container with parchment paper to prevent sticking. Avoid stacking the truffles directly on top of each other. Store the truffles in a cool place. The best temperature is around 60°F to 68°F. Do not store them in direct sunlight. Heat can melt the chocolate and ruin the truffles. These truffles last well in the fridge. They can stay good for about two weeks. Make sure to keep them in the airtight container. If you want them to last longer, you can freeze them. To freeze truffles, first, place them on a tray. Make sure they are not touching each other. Freeze them for about an hour. Once they are firm, transfer them to a freezer-safe container. They can last up to three months in the freezer. Just remember to let them thaw in the fridge before eating. To make salted caramel truffles, follow these steps: 1. Make the caramel: Start by mixing 1 cup of granulated sugar and 1/4 cup of water in a saucepan. Heat it on medium. Swirl the pan as the sugar dissolves. Cook until it turns deep amber, about 10-12 minutes. 2. Add butter and cream: Remove the pan from heat. Add 1/2 cup of unsalted butter, stirring until melted. Slowly add 1 cup of heavy cream while stirring. Be careful; it might bubble! 3. Season the caramel: Stir in 1/4 teaspoon of sea salt and 1 teaspoon of vanilla extract. Return to low heat for 2-3 minutes, then take off the heat. 4. Cool the mixture: Pour the caramel into a heatproof container. Let it cool to room temp, then refrigerate for 2 hours until firm. 5. Shape the truffles: Use a melon baller to scoop out small portions of caramel. Roll them into balls and place them on a parchment-lined tray. 6. Melt the chocolate: In a bowl, melt 1 1/2 cups of semi-sweet chocolate chips in 30-second intervals, stirring well until smooth. 7. Coat the truffles: Dip each caramel ball in the melted chocolate. Use a fork to shake off excess chocolate and return them to the tray. 8. Garnish: Sprinkle a pinch of sea salt on each truffle before the chocolate sets. 9. Chill: Refrigerate for another 30 minutes to let the chocolate harden. You can find salted caramel truffles at various places. Check these options: - Local chocolate shops: Many local stores carry gourmet truffles. - Specialty food stores: Look for upscale grocery stores that focus on fine foods. - Online retailers: Websites like Amazon and specialty food sites often have quality truffles. - Farmers' markets: Some local vendors sell homemade truffles. If you need a substitute for heavy cream, consider these options: - Coconut cream: This gives a rich flavor and creamy texture. - Half-and-half: It works but may not be as thick. - Milk and butter: Mix 3/4 cup of milk with 1/4 cup of melted butter to mimic heavy cream. Keep in mind that using alternatives can change the truffle's texture and flavor. To keep your chocolate smooth, follow these tips: - Use dry tools: Make sure your bowl and utensils are completely dry. - Avoid water: Even a small drop can cause chocolate to seize. - Melt slowly: Heat chocolate in short bursts. Stir well between each to avoid overheating. - Add fat if needed: If the chocolate seizes, adding a small amount of vegetable oil can help bring it back. You now have all the details to make salted caramel truffles. You learned about key ingredients like heavy cream and chocolate. The blog outlined each step, from making the caramel to coating the truffles. You discovered tips for perfecting your craft and ideas for variations. Don't forget storage tips to keep your truffles fresh. Enjoy creating these delicious treats, whether for yourself or as gifts. You hold the tools to impress with your skills and creativity. Happy cooking!$

Decadent Salted Caramel Truffles

Indulge in these rich and creamy salted caramel truffles, coated in smooth chocolate and garnished with a touch of sea salt.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 3

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup heavy cream
1 cup granulated sugar
0.5 cup unsalted butter, cut into cubes
0.25 teaspoon sea salt (plus extra for garnishing)
1.5 cups semi-sweet chocolate chips
1 teaspoon pure vanilla extract
0.5 cup cocoa powder (for coating the truffles)

Instructions

In a medium saucepan, combine the granulated sugar and 1/4 cup of water. Place over medium heat, swirling the pan occasionally to help dissolve the sugar. Continue to cook without stirring for about 10-12 minutes, or until the mixture transforms into a deep amber caramel color.
Carefully remove the saucepan from heat and immediately add the cubed butter, stirring until fully melted and combined. Slowly and carefully pour in the heavy cream while stirring continuously (be cautious as the mixture may bubble up vigorously).
Once the cream is incorporated, stir in the sea salt and vanilla extract. Return the saucepan to low heat and simmer the mixture gently for an additional 2-3 minutes, then remove from heat.
Pour the caramel into a heatproof container and let it cool to room temperature. Once cooled, transfer it to the refrigerator for about 2 hours, or until it firms up and reaches a manageable consistency for shaping.
After the caramel has set, use a melon baller or teaspoon to scoop out small portions. Roll each portion into smooth balls and place them on a parchment-lined tray.
In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring well between each interval until completely melted and smooth.
Dip each caramel ball into the melted chocolate, using a fork to gently shake off any excess. Arrange the coated truffles back onto the parchment-lined tray.
Before the chocolate sets, sprinkle a small pinch of sea salt atop each truffle for an elegant garnish.
Once all the truffles are coated, refrigerate them for another 30 minutes to allow the chocolate to solidify completely.

Notes

Serve the truffles on a decorative plate or elegantly arranged in a gift box tied with a beautiful ribbon. For a delightful touch, dust some truffles with cocoa powder and leave others garnished with a sprinkle of sea salt for a visually appealing variety.

Keyword caramel, chocolate, dessert, truffles