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