Indulge in the rich, buttery decadence of Caramel Truffles, a perfect treat for caramel and chocolate lovers alike. These bite-sized delights feature a velvety caramel center enrobed in a smooth, dark chocolate shell, offering a perfect balance of sweetness and bitterness. With a dusting of cocoa powder or a sprinkle of sea salt on top, these truffles provide an extra layer of flavor and texture that melts in your mouth. Ideal for gifting or simply savoring with a cup of coffee or tea, these caramel truffles are surprisingly easy to make and impossible to resist!
Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt (optional, for salted caramel)
- 12 ounces dark chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder (for dusting)
Instructions:
- Make the Caramel Filling:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. The sugar will start to clump together and then melt into a thick amber liquid. Continue stirring until all the sugar has melted.
- Carefully add the butter to the melted sugar. Be cautious as the mixture will bubble up. Stir until the butter is completely melted.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up again. Allow it to boil for 1-2 minutes, then remove from heat.
- Stir in the sea salt (if making salted caramel) and let the caramel cool slightly. Transfer it to a bowl and chill in the refrigerator for about 1 hour or until it firms up enough to scoop.
- Form the Truffles:
- Once the caramel is firm, use a small spoon or melon baller to scoop out small amounts of caramel and roll them into balls with your hands. Place the caramel balls on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up.
- Coat in Chocolate:
- While the caramel balls are chilling, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval until smooth.
- Using a fork or a dipping tool, dip each caramel ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off, then place the truffle back on the parchment-lined baking sheet.
- Finish and Serve:
- Before the chocolate sets, dust the truffles with cocoa powder or sprinkle with sea salt for an added touch of flavor.
- Allow the truffles to set completely at room temperature or in the refrigerator. Store them in an airtight container in a cool place for up to a week.
Enjoy your delicious, homemade caramel truffles!
