Rich, melt-in-your-mouth salted caramel chocolate truffles combining silky ganache and gooey salted caramel for an indulgent, handmade treat.

Scale

8 oz high-quality dark chocolate (60-70% cocoa solids)

1/2 cup heavy cream

2 tablespoons unsalted butter, softened

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream, warmed

1 teaspoon flaky sea salt

2 tablespoons unsalted butter, softened

Cocoa powder

Finely chopped nuts (pistachios, almonds, pecans)

Sprinkles

Melted tempered chocolate

1. Chop the chocolate into small, even pieces and place in a heatproof bowl.

2. Heat the heavy cream until it begins to simmer, then pour over the chocolate and let sit 5 minutes.

3. Stir until smooth and glossy, then add butter and mix well. Chill 1–2 hours.

4. In a saucepan, combine sugar and water, cook until amber in color.

5. Carefully add warm cream, then butter and sea salt. Stir until smooth and let cool.

6. Scoop chilled ganache, flatten slightly, and add a small dollop of caramel in the center.

7. Roll into balls and chill 30 minutes.

8. Coat truffles in cocoa powder, nuts, sprinkles, or melted chocolate.

9. Refrigerate until firm and set.

Add a pinch of cayenne or espresso for a flavor twist.

Incorporate liqueur like Grand Marnier or Kahlúa for a boozy version.

Use white or milk chocolate for variation.

Store truffles in an airtight container in the fridge for up to one week.

Keywords: salted caramel, chocolate truffles, dessert, homemade candy, ganache, caramel