Introduction

These salted caramel truffles combine rich, buttery caramel centers with a smooth dark chocolate coating for a decadent treat. The perfect balance of sweet and salty makes them irresistible as a homemade gift or a special dessert.

This image shows many round chocolate balls with a smooth, shiny dark brown chocolate layer outside. Each ball has small white sugar crystals sprinkled on top, giving a rough texture on the surface. Three balls in the front are cut to show the inside, which has two layers: a thick, soft caramel-colored filling in the middle and a thin, darker brown base layer that looks like a cookie or biscuit. The chocolates sit on a wooden surface with scattered white sugar crystals around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream, at room temperature
1 tsp sea salt
1 tsp vanilla extract
8 oz dark chocolate (60–70% cocoa), finely chopped
1 tsp coconut oil or shortening (optional, for smoother coating)
Cocoa powder for rolling OR crushed sea salt for sprinkling
Optional: melted white chocolate for drizzling

Instructions

Step 1: In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until fully melted and golden amber (about 8–10 minutes). Watch carefully as caramel can burn quickly.
Step 2: Carefully add butter; it will bubble vigorously. Stir until melted, then slowly pour in the room-temperature cream while stirring constantly. Let the mixture boil for 1 minute until smooth.
Step 3: Remove from heat. Stir in sea salt and vanilla extract. Pour into a bowl and cool to room temperature. Then refrigerate for 30 minutes until firm but pliable.
Step 4: Scoop about 1 tablespoon of caramel and roll quickly into smooth balls. Place on a parchment-lined baking sheet. Cool your hands as needed to prevent melting.
Step 5: Freeze the caramel balls for at least 2 hours until firm. This helps when coating with chocolate.
Step 6: Melt dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in coconut oil if desired for a smoother coating.
Step 7: Working with a few caramel balls at a time, dip each into the melted chocolate using a fork. Let excess chocolate drip off and place on parchment to set.
Step 8: Immediately sprinkle with sea salt or roll in cocoa powder. Chill truffles for 30 minutes to set chocolate completely.
Step 9: Let truffles sit at room temperature for 5–10 minutes before serving to enjoy the ideal texture and flavor.

Tips & Variations

Use a candy thermometer to monitor caramel temperature for precision.
Substitute dark chocolate with milk or white chocolate for variations in flavor.
Add a pinch of chili powder to the caramel for a subtle spicy kick.
For a glossy finish on the truffles, stir coconut oil into the melted chocolate.
Store any leftover caramel balls in the freezer before dipping to save time later.

Storage

Store finished truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them frozen for up to 3 months. Bring to room temperature before serving to soften the caramel and enhance flavor.

How to Serve

The image shows several round chocolate truffles arranged closely together on a wooden surface, each topped with small white sugar crystals. One truffle is cut in half at the front, revealing three layers: a glossy metallic brown chocolate outer shell, a smooth golden caramel middle layer, and a crumbly beige cookie base layer. The truffles have a shiny texture with a few fine chocolate lines drizzled on some. The small white sugar crystals are scattered on and around the truffles, adding a textured contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the saltiness. Using salted butter may make the truffles too salty.

Why did my caramel turn grainy?

Grainy caramel often results from crystals forming during cooking. Stirring constantly and ensuring the sugar fully melts before heating can help achieve a smooth caramel.