Salted Caramel Truffles

Homemade salted caramel truffles coated in dark chocolate and topped with sea salt.

Hannah Cooking

Decadent salted caramel truffles with gooey caramel centers coated in glossy chocolate and sprinkled with flaky sea salt. A luxurious homemade chocolate treat that rivals any gourmet candy shop.

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Prep Time 30

Cook Time 15

Chill Time 3

Total Time 3 45

Servings: 24 truffles

Course: Candy, Dessert

Cuisine: American, European

Calories: 135

Ingredients Equipment Method Notes

Ingredients

Caramel Base

1 cup Granulated sugar For caramel base
6 tablespoon Butter Cut into pieces
½ cup Heavy cream Room temperature
1 teaspoon Vanilla extract Adds depth of flavor
½ teaspoon Sea salt For caramel balance

Chocolate Coating

12 oz Dark chocolate (60–70% cacao) For coating
2 tablespoon Coconut oil For glossy, smooth chocolate
2 tablespoon Flaky sea salt For topping

Equipment

Heavy-bottomed saucepan For making smooth caramel
Candy thermometer Ensures perfect caramel temperature
Baking Sheet For cooling and shaping truffles
Small Cookie Scoop To portion caramel evenly
Double boiler or microwave-safe bowl For melting chocolate
Fork or dipping tool For chocolate coating
Parchment paper For setting truffles after coating

Method

Heat sugar in saucepan over medium heat until golden and melted.
Whisk in butter carefully until smooth and combined.
Slowly pour in heavy cream and stir until blended.
Add vanilla and sea salt, mix until fully incorporated.
Pour caramel into parchment-lined pan; chill until firm.
Scoop chilled caramel into balls; refrigerate until set.
Melt chocolate with coconut oil until silky smooth.
Coat each caramel ball in chocolate, tapping off excess.
Sprinkle with flaky sea salt before chocolate sets.
Refrigerate until chocolate hardens; serve at room temp.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used