These Decadent Salted Caramel Truffles strike the perfect balance of silky chocolate and buttery, slightly salty caramel in every bite. I’ve made these for holiday gifts and quiet weeknight treats, and they always disappear fast. If you like rich, hand-made candies, you’ll find the technique satisfying and the results impressive.
Salted caramel butter bars you’ll adore
Why Make This Recipe
- Incredible flavor contrast: dark chocolate and deeply caramelized sugar with a pinch of flaky sea salt.
- Great for gifting — they travel well when chilled and look professional with minimal effort.
- Quick to make: active cook time is short; most work is chilling.
- No tempering required if you dust or coat instead of fully enrobing in tempered chocolate.
- Personal note: I love this recipe because homemade caramel makes the whole kitchen smell like comfort, and the texture is creamier than store-bought truffles.
Indulgent caramel ideas
Recipe Overview
- Prep time: 30 minutes active (plus 2–3 hours chilling)
- Cook time: 15 minutes (caramel + ganache assembly)
- Total time: about 3 hours (mostly chilling)
- Servings: ~24 truffles (1-inch)
- Difficulty: Medium — requires attention when cooking sugar and making a smooth ganache
- Method: Make a stovetop salted caramel, pour over chopped chocolate and cream to form a ganache, chill, scoop and coat or dust.
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My Experience Making This Recipe
The first time I tried this, my caramel seized because I added cold cream too quickly; lesson learned to warm the cream and add it slowly. After a few tests I dialed in the caramel color (deep amber, not burnt) and a ganache ratio that stays scoopable after chilling. Now these turn out smooth and glossy every time.
How to Make Decadent Salted Caramel Truffles You’ll Crave Forever
Start by making a classic wet-method caramel: cook sugar and water until it reaches deep amber (about 350°F / 175°C on a candy thermometer). Remove from heat, whisk in warmed heavy cream and butter slowly to avoid splattering. Stir in fine sea salt and vanilla, then pour the hot caramel over finely chopped bittersweet chocolate (about 60–70% cacao) with 120 ml (1/2 cup) heated heavy cream; let sit 1 minute, then stir to form a glossy ganache. Chill until firm (2 hours), scoop with a 1-tablespoon cookie scoop, roll quickly between lightly buttered hands, and finish with cocoa powder, melted chocolate, or flaky salt. Expect simple but attentive stovetop work and quiet chilling time.
Expert Tips for Success
- Use a candy thermometer: aim for 350°F (175°C) for deep amber caramel; undercooked sugar is pale and underdeveloped, overcooked is bitter.
- Warm the cream and butter before adding to hot sugar to reduce splattering and prevent seizing.
- Chop chocolate finely and weigh it; 340 g (12 oz) yields a smooth ganache with the given cream volume. High-quality chocolate (couverture if possible) improves mouthfeel.
- For easier rolling, chill the ganache until firm but scoopable (about 2 hours). Keep your hands slightly cool—run them under cold water and dry quickly if truffles become sticky.
- Equipment: heavy-bottomed saucepan, candy thermometer, heatproof bowl, silicone spatula, 1-tablespoon scoop, parchment-lined sheet pan, and an instant-read thermometer help accuracy.
Seasonal pairing ideas
How to Serve Decadent Salted Caramel Truffles You’ll Crave Forever
- Plate them on a small platter dusted with cocoa or powdered sugar for a dinner-party finish.
- Pair with espresso or a robust dessert wine like tawny port for contrast.
- Package as gifts in small boxes with parchment paper and a sprinkle of sea salt on top for a professional look.
- For parties, set out small tongs and label flavors if you add variations (e.g., espresso or orange).
Cozy pairing suggestions
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 2 weeks; separate layers with parchment. For longer storage, freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for several hours before serving to avoid condensation. Do not microwave whole truffles; if you want a warm center, gently warm a single truffle in a small oven at 175°F (80°C) for 5–7 minutes or microwave a cut piece for 6–8 seconds.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free—just verify chocolate and flavorings are labeled GF.
- Dairy-free: Replace butter with coconut oil and heavy cream with full-fat canned coconut milk; expect a slight coconut note. Use dairy-free dark chocolate.
- Coffee caramel: Add 1–2 teaspoons instant espresso dissolved in the warm cream when making caramel.
- Chocolate-dipped: Temper 200 g (7 oz) of dark chocolate for a crisp coating, or simply dip in melted chocolate and chill if you don’t need shine.
Nutritional Highlights
- Rich in calories and fat—these are an indulgent treat best enjoyed in small portions (1–2 truffles).
- Provide quick energy from sugar and fat; pair with a protein-rich snack if you want slower digestion.
- Allergens: contains dairy and chocolate (may contain soy lecithin and traces of nuts depending on brand). Use labeled alternatives for dairy or nut allergies.
Troubleshooting Common Issues
- Burnt or bitter caramel: Immediately remove pan from heat once you reach deep amber and stop cooking—residual heat keeps sugar cooking. Never stir vigorously when color first appears.
- Seized caramel when adding cream: Warm the cream and add it in a slow, steady stream while whisking; use a long-handled whisk and stand back to avoid splatter.
- Grainy ganache: Ensure chocolate is finely chopped and fully melted; if grainy, gently heat the mixture over a double boiler while stirring until smooth, or add 1–2 teaspoons of warm cream and emulsify.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but milk chocolate has more sugar and milk solids, which yields a softer ganache and sweeter truffle. Reduce added cream slightly or chill longer for scoopability. For best texture, weigh and adjust cream to achieve a firm but scoopable ganache.
Q: How do I prevent truffles from sweating when taken out of the fridge?
A: Move them to the fridge for 10–15 minutes before serving to reduce temperature shock. Let them sit at cool room temperature in the fridge door for 20–30 minutes before plating; this minimizes condensation.
Q: Can I skip the candy thermometer?
A: You can judge caramel color by eye, but a thermometer reduces guesswork. Aim for a uniform deep amber; without a thermometer you risk under- or overcooking the sugar.
Q: Are truffles safe to leave at room temperature?
A: For short periods (a few hours) they’re fine, especially if coated in chocolate. In warm climates, keep them refrigerated to avoid melting and to keep the cream-stable centers safe.
Conclusion
If you want a dessert that tastes gourmet but is doable at home, try pairing this truffle approach with a textured bar like the Salted Caramel Truffle Olive Oil Brownies for a showstopping dessert table.
Decadent Salted Caramel Truffles
- Total Time: 180 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
Silky chocolate truffles filled with buttery salted caramel, perfect for gifts and treats.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream (warmed)
- 1/4 cup unsalted butter (warmed)
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 340g bittersweet chocolate (finely chopped)
- Cocoa powder or melted chocolate for dusting
Instructions
- In a heavy-bottomed saucepan, cook sugar and water over medium heat until it reaches deep amber (about 350°F / 175°C).
- Remove from heat and whisk in warmed heavy cream and butter slowly to avoid splattering.
- Stir in fine sea salt and vanilla.
- Pour the hot caramel over finely chopped chocolate and heated cream; let sit for 1 minute.
- Stir to form a glossy ganache.
- Chill the ganache until firm (about 2 hours).
- Scoop with a tablespoon and roll between lightly buttered hands.
- Dust or coat with cocoa powder or melted chocolate.
Notes
Keep your hands cool when rolling to prevent stickiness. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French