Introduction

These salted caramel truffles feature creamy homemade caramel centers coated in rich dark chocolate and finished with a sprinkle of sea salt. Sweet, salty, and indulgent, they make an elegant treat or a thoughtful homemade gift for any occasion.

The image shows round chocolate truffles with a smooth, shiny milk chocolate outer layer sprinkled with small white salt crystals on top, arranged on a wooden surface. One truffle is cut in half at the center front, revealing three layers inside: a thin milk chocolate shell, a soft caramel layer in the middle with a glossy texture, and a slightly crumbly, light beige cookie base at the bottom. The chocolate truffles have a rich, creamy look, and the salt crystals add texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Salted Caramel Centers:

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

For the Chocolate Coating:

8 oz dark chocolate (60–70% cocoa), finely chopped
1 tsp coconut oil or shortening (optional, for smoother coating)

For Finishing:

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 the butter; it will bubble vigorously. Stir until melted, then slowly pour in the room-temperature heavy 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 the caramel into a bowl and let it cool to room temperature. Then refrigerate for 30 minutes until firm but pliable.
Step 4: Scoop about 1 tablespoon of caramel and quickly roll into smooth balls. Place them 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 to firm them up for dipping.
Step 6: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in coconut oil or shortening if using.
Step 7: Working with a few caramel balls at a time, dip each one into the melted chocolate using a fork. Let the excess drip off before placing on parchment to set.
Step 8: Immediately sprinkle the truffles with crushed sea salt or roll in cocoa powder. Chill for 30 minutes to set the chocolate completely.
Step 9: Let the 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 the caramel temperature for perfect consistency.
Replace dark chocolate with milk or white chocolate for different flavors.
Add a drizzle of melted white chocolate on top of set truffles for an elegant finish.
Roll truffles in crushed toasted nuts instead of cocoa powder for extra crunch.

Storage

Store salted caramel truffles in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature for 5–10 minutes before serving to soften the caramel center. You can also freeze truffles for up to 3 months; thaw in the refrigerator before serving.

How to Serve

The image shows several smooth, round chocolate truffles with a light sprinkling of coarse white salt on top, placed on a wooden surface. One truffle in the front is cut in half, revealing three distinct layers inside: a glossy milk chocolate outer shell, a thick caramel middle layer with a shiny, sticky texture, and a crumbly, light brown base layer that looks soft and rich. The truffles are arranged in a loose cluster, with the focus on the cut one in the front and blurred truffles in the background. The surface beneath them is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel instead of making my own?

While homemade caramel gives the best flavor and texture, you can use soft caramel candies melted down as a shortcut. Just ensure the caramel is firm enough to handle when chilled before dipping.

How do I prevent the chocolate coating from cracking?

Make sure the caramel balls are well frozen before dipping and use tempered or properly melted chocolate. Also, avoid rapid temperature changes by letting the dipped truffles set slowly in the refrigerator.