These delicious salted caramel truffles are an extra creamy, rich and indulgent treat, perfect for sharing or gifting to the loved ones.
Remarkably smooth and delicious dark chocolate and salted caramel centre dusted in cocoa powder for a totally irresistible, yet very easy to make delight.
Chocolate truffles always make a great dinner-party or Valentines gift. They are surprisingly low on effort, but always high on impact! Easy to make, with only a handful of ingredients, and absolutely no special equipment necessary!
This recipe is loosely based on my Chocolate and Peanut Butter Truffles, and just like my Caramel Mocha Chocolates, is among my favourites to share with friends and family during their special occasions.
As mentioned, you only need a handful of ingredients to make this salted caramel truffles recipe. The addition of butter is what gives these caramel truffles an incredibly smooth and creamy texture.
- Chocolate - Use a good quality dark chocolate, ideally with min 70% cocoa solids. Alternatively, you can also make truffles with milk chocolate.
- Caramel sauce - Homemade or store bought caramel sauce (or salted caramel sauce).
- Double cream - In the UK, double cream is the one with the highest fat content of around 48%. For my US-based audience, use the heavy cream. This is what will add richness and creaminess to these chocolate truffles.
- Flaky sea salt - To turn the caramel into salted caramel. Salt brings out the sweetness and improves the flavour. If you are using homemade salted caramel sauce, or shop bought salted caramel, then skip the salt.
- Unsalted butter - This will add an extra creaminess to these truffles, and will also help with texture.
- Cocoa powder - For dusting/ coating the truffles. Alternatively you can use a selection of your favourite nuts or sprinkles instead.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
This salted caramel truffle recipe comes together really quick, where the longest part is waiting for the ganache to set.
If you are planning to serve your salted caramel truffles as an after-dinner treat, I would recommend making them early in the day, as they will need about 3-4 hours of chilling time.
Start with finely chopping the chocolate. Finer chopped chocolate will melt much better and quicker, so do not skip this step.
Place the caramel sauce, double cream, butter and salt in a saucepan and heat it up.
Pour the hot mixture over finely chopped chocolate and let it sit for at least 30 seconds WITHOUT stirring it.
Stir the ingredients together, until you have smooth, thick and shiny ganache. Cover the ganache and chill in the fridge for 2 hours.
Once the chocolate ganache is firm, scoop it up using a teaspoon or a measuring spoon.
Hint: Rolling the truffles can be a bit messy. Ganache will melt as you roll it with your hands, making it a bit sticky. You may find it easier to roll if you cover your hands in cocoa.
As an extra step (this is optional), you can scoop the small amounts of ganache into the tray or baking sheet, and place it in the fridge for 20-30 minutes (as this will make it less sticky), before rolling into balls.
Roll the ganache into balls, then dust with cocoa until fully coated.
My easy salted caramel truffles can be finished in few different ways, and you can try the below suggestions to put your own spin on them:
- Nuts - Try rolling the truffles in chopped hazelnuts, pistachios (my personal favourite), almonds, or any of your favourite nuts. This will add an extra flavour and texture to them too!
- Sprinkles - Instead of cocoa or nuts, cover the chocolates in sprinkles! From chocolate vermicelli, to cocoa nibs and sugar sprinkles, possibilities are endless!
- Chocolate coating - Skip the cocoa, nuts or sprinkles, and dip the truffles in some melted chocolate (cooled white, dark or milk chocolate) for a deluxe version!
- Vegan chocolate truffles - See my chocolate peanut butter truffles recipe for a vegan truffles, or check out these easy vegan truffles recipe from Banana Diaries.
- Boozy chocolates - Why not add a splash of your favourite tipple to your truffles? Check out these Bourbon Balls from Feast and West blog!
Store these chocolate salted caramel truffles in an airtight container in the fridge for up to 5 days. Remove them from the fridge and bring to room temperature before serving, for the best experience.
Alternatively, for a longer storage, you can freeze these chocolate caramel truffles for up to 3 months. Transfer the chocolates into a freezer-friendly bag or a container and place in the freezer. Thaw them in the fridge overnight, then bring to room temperature before serving.
Make sure the chocolate is finely chopped, before pouring the hot caramel mixture over it. Bigger chunks of chocolate will take much longer to melt, or may not even fully melt at all, leaving you with lumpy ganache.
Salted caramel chocolate truffles are best when served at room temperature.
When the double cream gets heated to the wrong temperature, it may cause the truffles not to set properly. Overheated, boiling cream will cause the cocoa butter to separate from the chocolate, resulting in greasy truffles. If the cream is not hot enough, it won't melt the chocolate properly. Keep an eye on the cream mixture, and remove it from the heat when it is steaming hot, but not bubbling at all.
The ganache requires some time to set and harden, making it easier to roll into balls. If you are finding it too soft and sticky to roll, scoop the small mounds of ganache first, without rolling it, and place it on a tray or a plate. Transfer to the fridge for 20-30 minutes, then roll into balls. This will allow the ganache to 'dry' a bit, and will chill it further, making it much easier to roll.
To pin this recipe and save it for later, use the button on the recipe card or on the photos above.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.
Salted Caramel Truffles
- heatproof bowl
- small saucepan
- 200 g dark chocolate finely chopped
- 4 tablespoon caramel sauce homemade or shop bought
- 4 tablespoon double cream
- 75 g unsalted butter cubbed
- 2 teaspoon flaky sea salt
- 4 tablespoon cocoa powder sifted
- Place finely chopped chocolate in a large heatproof bowl and set aside.200 g dark chocolate
- Pour the caramel sauce and double cream into a small saucepan over a medium heat. Add cubed butter and sea salt, and heat the mixture up until the butter has melted and the mixture starts to steam but is not bubbling.4 tablespoon caramel sauce, 4 tablespoon double cream, 75 g unsalted butter, 2 teaspoon flaky sea salt
- Remove the mixture from the heat and slowly pour it over the finely chopped chocolate. Do not stir! Allow the mixture to sit for a minute, then use a fork to stir it, starting from the centre, and working your way towards the edges of the bowl. Continue to stir until you have smooth, thick and shiny ganache. Cover the surface directly with baking parchment and transfer to the fridge to harden, for about 2 hours.
- Place the cocoa on a plate or on a board. When the ganache is firm, use a teaspoon to scoop up a little of it, then use your hands to roll it into a ball and dust in the cocoa until fully coated. Alternatively, roll the truffles in the chopped nuts, chocolate sprinkles or any other coating of your choice. Transfer to a plate or a tray and repeat until all the ganache is used up. Place the tray or a plate with the truffles into the fridge until set, about 1-2 hours. Enjoy!4 tablespoon cocoa powder
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If the ganache feels too sticky or too soft to roll, you can cover your hands in cocoa powder. Alternatively, scoop a little mounds of ganache and place it on a tray or a plate, and transfer to the fridge for 20-30 minutes to firm up. Remove from the fridge and roll into the balls.
- Alternative toppings/ coatings: Instead of cocoa powder, you can coat the truffles in finely chopped hazelnuts or pistachios (or any of your favourite nuts), chocolate sprinkles, chocolate vermicelli, cocoa nibs, chocolate flakes. You can also try dipping the truffles in cooled melted white chocolate.