Dark Chocolate Caramel Truffles with Sea Salt

These chocolate truffles are mixed with rich caramel, enrobed in dark chocolate, and topped with flaky sea salt.

Course Chocolate, Dessert

Cuisine American

Keyword chocolate truffles

Prep Time 4 30

Cook Time 15

Total Time 4 45

Servings truffles

Calories 105kcal

Author Rebecca Swanner

Place 8 ounces of chocolate in microwave-safe bowl and place in microwave.
Add sugar and water to small saucepan. Stir to combine. Turn the heat to medium. Do not continue to stir.
Melt the chocolate. Microwave for one minute at 50% power, then stir. Microwave for 30 seconds at 50%, then stir. Repeat until chocolate is fully melted.
Let caramel cook, without stirring, until mixture is a dark amber color.
Add heavy cream to the caramel mixture and begin to stir immediately and vigorously until fully combined. Remove from heat.
Pour caramel mixture into chocolate mixture and add optional fleur de sel. Stir to combine.
Place chocolate mixture in refrigerator until mixture has fully cooled (about 3 hours). If you don't let it cool enough, you can't shape it.
Remove chocolate caramel ganache from refrigerator and scoop into 35-40 truffles using melon baller, size 50 disher, or a small spoon. Roll them in your hands to create a ball. If they get too soft, put them in the fridge for 30 minutes.
Roll each truffle in cocoa powder and set on parchment-lined baking sheet. Place sheet in refrigerator for 30 minutes.
Temper remaining 12 ounces of chocolate using cocoa butter. (See video above.)
Dip prepared truffles into tempered chocolate using fork and place on parchment-lined baking sheet.
1 to 2 minutes after dipping, sprinkle flaky sea salt on top.

Store at room temperature in airtight container for two to three weeks.

If you're intimidated by tempering, skip those steps and enjoy them without the chocolate shell.