Salted Caramel Truffles are little bites of luxury—rich, silky caramel centers wrapped in smooth chocolate and sprinkled with sea salt. They’re the perfect blend of sweet, salty, and satisfying. Best of all, they’re easy to make at home and look just as beautiful as they taste. Whether you’re gifting them during the holidays, serving at a party, or treating yourself after a long day, these truffles are guaranteed to impress!
Table of Contents
Why Make This Recipe
You should make these Salted Caramel Truffles because they are incredibly satisfying. They are rich, sweet, and slightly salty, making them irresistible. Plus, they are super simple to whip up, and you’ll love sharing them with family and friends. Once you make them, they will become a favorite!
How to Make Salted Caramel Truffles
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 12 oz semi-sweet or dark chocolate, finely chopped
- 1 tablespoon coconut oil or vegetable oil
- Flaky sea salt for topping
Directions
- Make the caramel filling: In a medium saucepan over medium heat, add the sugar and water. Stir until the sugar dissolves, then let it simmer without stirring until it turns a deep amber color (about 5–7 minutes).
- Add butter and cream: Carefully whisk in the butter. It may bubble, so be cautious! Slowly add the heavy cream while whisking until it is smooth. Remove from heat and mix in the vanilla extract and sea salt. Allow the caramel to cool completely, then refrigerate for 1–2 hours until it firms up.
- Shape the truffles: Once the caramel is chilled, scoop small portions (about 1 teaspoon each) and roll into balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
- Prepare the chocolate coating: Melt the chopped chocolate and coconut oil in a microwave-safe bowl. Do this in 30-second intervals, stirring until smooth.
- Dip the truffles: Using a fork or a dipping tool, coat each caramel ball in the melted chocolate, letting any extra chocolate drip off. Place them back on the parchment paper.
- Add toppings: Before the chocolate sets, sprinkle each truffle with flaky sea salt.
- Chill and serve: Refrigerate the truffles for 15–20 minutes until the chocolate coating is firm. Serve them chilled or at room temperature.
How to Serve Salted Caramel Truffles
These truffles are perfect for any occasion. Serve them on a pretty plate or give them away as gifts. They look beautiful and taste amazing, making them a great treat for parties or cozy nights in!
How to Store Salted Caramel Truffles
Keep your truffles in an airtight container in the fridge for up to two weeks. If you want them to last longer, you can freeze them! Just make sure they are well wrapped.
Tips to Make Salted Caramel Truffles
- Make sure to watch the caramel carefully so it doesn’t burn.
- Use a fork to dip the truffles to keep them from falling apart.
- Let the chocolate coating harden completely before serving for the best texture.
Variation
You can add different toppings, such as crushed nuts or shredded coconut, to give your truffles a unique twist. Feel free to experiment with flavors by using flavored chocolate!
Salted Caramel Truffles
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter cubed
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 12 oz semi-sweet or dark chocolate finely chopped
- 1 tablespoon coconut oil or vegetable oil
- Flaky sea salt for topping
Instructions
- Make the caramel filling: In a medium saucepan over medium heat, add the sugar and water. Stir until the sugar dissolves, then let it simmer without stirring until it turns a deep amber color (about 5–7 minutes).
- Add butter and cream: Carefully whisk in the butter. It may bubble, so be cautious! Slowly add the heavy cream while whisking until it is smooth. Remove from heat and mix in the vanilla extract and sea salt. Allow the caramel to cool completely, then refrigerate for 1–2 hours until it firms up.
- Shape the truffles: Once the caramel is chilled, scoop small portions (about 1 teaspoon each) and roll into balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
- Prepare the chocolate coating: Melt the chopped chocolate and coconut oil in a microwave-safe bowl. Do this in 30-second intervals, stirring until smooth.
- Dip the truffles: Using a fork or a dipping tool, coat each caramel ball in the melted chocolate, letting any extra chocolate drip off. Place them back on the parchment paper.
- Add toppings: Before the chocolate sets, sprinkle each truffle with flaky sea salt.
- Chill and serve: Refrigerate the truffles for 15–20 minutes until the chocolate coating is firm. Serve them chilled or at room temperature.
Notes
- Make sure to watch the caramel carefully so it doesn’t burn.
- Use a fork to dip the truffles to keep them from falling apart.
- Let the chocolate coating harden completely before serving for the best texture.
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You May Also Like
- 🍓 Strawberry Lemon Swirl Cake
Bright and fruity, this cake is the perfect contrast to a rich chocolate dessert. - 🍪 Apple Pie Snickerdoodles
Soft, spiced cookies with a comforting apple center—great for pairing with truffles on a dessert board. - 🍰 Red Velvet Strawberry Cheesecake
A luxurious, layered dessert—just like your favorite truffle, but on a grand scale. - 🍦 Homemade Peach Ice Cream
Cool and fruity—serve alongside truffles for a decadent duo.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter flavor!What if my caramel is too hard?
If your caramel becomes too hard, gently heat it in a microwave or over low heat to soften it again.Can I make these truffles in advance?
Absolutely! You can make them a few days ahead of time. Just store them in the fridge until you’re ready to serve.
Enjoy making and sharing these delicious Salted Caramel Truffles!
