Salted Caramel Truffles Recipe serves silky chocolate ganache laced with buttery caramel and a whisper of sea salt that keeps you going back for just one more. It suits anyone who loves a rich bite-size dessert and it takes about 2 hours 40 minutes start to finish. I learned this method after too many late-night candy runs and a very persistent sweet tooth.
Easy Salted Caramel Truffles Recipe
This Salted Caramel Truffles Recipe uses basic pantry ingredients and simple techniques you can master in one afternoon. You melt sugar, stir in cream and butter, pour over chopped chocolate, chill, then roll. The fridge does most of the work, and the finish looks fancy enough for gifting.
Ingredients You Need
- Bittersweet chocolate, finely chopped: 12 ounces or 340 g (use 60 to 70 percent cacao; I like Callebaut, Guittard, or Ghirardelli baking bars; chips work in a pinch)
- Granulated sugar: 1 cup or 200 g
- Water: 2 tablespoons (helps the sugar melt evenly; you can dry-caramelize if you feel confident)
- Heavy cream: 3/4 cup or 180 ml
- Unsalted butter: 4 tablespoons or 56 g, room temp, cubed
- Fine sea salt: 1/2 to 3/4 teaspoon, plus flaky sea salt for topping
- Vanilla extract: 1 teaspoon
- Optional anti-crystallizer: 1 teaspoon light corn syrup or glucose (helps smooth caramel)
- Coating options: 1/2 cup natural cocoa powder, sifted, or 8 ounces melted chocolate for dipping, or crushed pretzels, toasted nuts, or coconut
Pantry shortcut options:
- Swap homemade caramel with 1 cup thick jarred caramel sauce. Warm it gently, stir in a pinch of fine salt, then proceed with the ganache step.
- No time to temper chocolate for dipping. Roll in cocoa or crushed nuts and call it a win.
Substitutions:
- Use milk chocolate for a sweeter truffle. Reduce butter to 2 tablespoons so the ganache sets firm.
- Use dairy-free cream and dairy-free chocolate for a plant-based version. Choose coconut cream and add 1 extra ounce of chocolate to help it set.
Equipment
- Heavy-bottomed 2 to 3 quart saucepan
- Heatproof silicone spatula
- Candy or instant-read thermometer, optional but helpful
- Heatproof bowl for chocolate
- Baking sheet lined with parchment
- Small cookie scoop or melon baller
- Forks or dipping tool if coating in melted chocolate
- Nitrile gloves for rolling, optional
How to Make Salted Caramel Truffles
- Prep time: 25 minutes
- Cook time: 15 minutes
- Chill time: 2 hours
- Total time: 2 hours 40 minutes
- Chop the chocolate. Place it in a heatproof bowl and set it near the stove.
- Warm the cream. Heat it in a small saucepan until steaming, then keep it warm on low.
- Caramelize the sugar. Add sugar and water to a heavy saucepan. Set to medium heat and let the syrup bubble. Swirl the pan occasionally until the sugar turns deep amber. If crystals form on the sides, brush with a little water or add the corn syrup.
- Build the caramel sauce. Turn the heat to low. Slowly pour in the warm cream while you stir. The mixture will hiss. Stir until smooth, then add butter, fine sea salt, and vanilla. Keep stirring until glossy.
- Make the ganache. Pour the hot caramel over the chopped chocolate. Let it sit 2 minutes, then stir from the center out until smooth. If a few bits resist, set the bowl over a pot with a little hot water and stir until fully melted.
- Chill the mixture. Press plastic wrap directly on the surface and chill until scoopable, about 2 hours.
- Scoop and roll. Use a small scoop to portion 1 tablespoon mounds. Roll between gloved hands to form balls and place them on a parchment-lined sheet.
- Coat the truffles. Roll in sifted cocoa powder, or dip in melted chocolate and set on parchment. Sprinkle a tiny pinch of flaky sea salt on top while the coating sets.
- Set and store. Let coated truffles firm up at cool room temp or in the fridge for 10 minutes. Then transfer to an airtight container.
Tips & Common Mistakes
- Keep the cream warm so the caramel does not seize when you add it.
- Aim for deep amber, not mahogany. Too dark tastes bitter.
- Swirl the pan. Do not stir the sugar with a spoon until it colors, or you can cause crystals.
- Chop chocolate fine. Large chunks can leave stubborn bits that refuse to melt.
- Salt with care. Use fine salt in the ganache and a tiny sprinkle of flaky salt on top.
- Chill until scoopable, not rock solid. If it sets too hard, let it rest at room temp for 10 to 15 minutes.
- Work cool. Warm hands melt truffles, so roll quickly or wear thin gloves.
- If dipping, keep the melted chocolate fluid. Rewarm in short bursts and stir often for a smooth shell.
Variations I’ve Tried
- Espresso caramel truffles: Stir 1 teaspoon instant espresso into the hot cream.
- Bourbon caramel truffles: Add 1 to 2 tablespoons bourbon after you stir in the butter. Let alcohol cook off 30 seconds.
- Chili dark chocolate truffles: Add a pinch of cayenne and smoked paprika to the ganache.
- Pretzel crunch truffles: Roll finished balls in finely crushed salted pretzels.
- Milk chocolate peanut truffles: Use milk chocolate and roll in chopped roasted peanuts.
- Coconut white chocolate truffles: Swap in white chocolate and roll in toasted coconut. Reduce butter to 2 tablespoons.
How to Serve Salted Caramel Truffles
Serve these with strong coffee, black tea, or a small pour of tawny port. Add them to a dessert board with fresh berries and shortbread for texture and brightness. Pack a few in mini candy cups for a classy gift that earns smiles. Bring them to room temp for 10 minutes before serving so the centers turn extra creamy.
Make-Ahead and Storage
Chill rolled, uncoated truffles up to 3 days, then coat before serving for a fresh finish. Store coated truffles in an airtight container in the fridge for up to 2 weeks. Freeze on a sheet tray until solid, then bag and freeze up to 2 months. Thaw overnight in the fridge, then let them sit at room temp 10 to 15 minutes before serving. If cocoa looks patchy after thawing, re-roll lightly in fresh cocoa.
Nutrition Information
Approximate per truffle, based on 24 truffles: 140 calories, 10 g fat, 15 g carbs, 12 g sugars, 2 g protein, 90 mg sodium. Values vary by chocolate brand, coating choice, and exact size.
Salted Caramel Truffles Recipe
Ingredients
Instructions
- In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it becomes a deep amber color.
- Add the butter all at once and stir until melted and combined.
- Slowly pour in the heavy cream, being careful as the mixture may bubble up. Stir until smooth.
- Remove from heat. Stir in vanilla extract and fine sea salt.
- Pour the caramel into a heatproof bowl and let it cool completely to room temperature, then chill in the refrigerator until firm, about 1 hour.
- Scoop 1-teaspoon portions of the chilled caramel and roll into small balls. Place onto a parchment-lined baking sheet and freeze for 30 minutes.
- Meanwhile, melt the chocolate in a heatproof bowl over gently simmering water or in a microwave in short bursts, stirring often.
- Using a fork, dip each caramel ball into the melted chocolate, allowing excess to drip off. Place back on the baking sheet.
- Immediately sprinkle with flaky sea salt before the chocolate sets.
- Let truffles set at room temperature or refrigerate until the chocolate is firm. Serve or store in an airtight container.