There’s something magical about the combination of sweet and salty, especially when it comes in the form of rich, melt-in-your-mouth chocolate truffles. These Salted Caramel Truffles are the kind of treat that feels like a little luxury tucked inside a bite-sized ball. They’re perfect for holiday gifting, special occasions, or simply indulging in something sweet at the end of a long day.
Growing up, salted caramel wasn’t something I encountered often—it felt like a flavor reserved for fancy chocolate shops or those glossy recipe pages in a holiday magazine. But the first time I tried it, I remember thinking: How did I not know about this sooner? It was buttery, slightly bitter from the caramelization, perfectly sweet, and just kissed with sea salt. Ever since, I’ve made it a personal mission to sneak salted caramel into as many desserts as possible, and these truffles are one of my favorites.
They’re also surprisingly simple to make. You don’t need any fancy equipment—just a little patience, some stirring, and a love for caramel. They make a beautiful homemade gift, nestled into a little box or tin, and look just as at home on a dessert platter at a gathering. Let’s dive in and make some chocolatey magic.
Why You’ll Love This Recipe:
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Perfectly balanced flavor – Rich chocolate and buttery caramel meet a hint of sea salt.
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Easy to make ahead – These truffles keep well, making them great for prepping in advance.
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Gift-worthy – Homemade truffles are always a hit for birthdays, holidays, or as a little thank-you.
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Customizable – Roll them in cocoa powder, dip them in chocolate, or drizzle with white chocolate for a fancy finish.
INGREDIENTS YOU’LL NEED:
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100g granulated sugar
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60ml double cream
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¼ tsp sea salt (plus more for sprinkling)
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100g dark chocolate (finely chopped)
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25g unsalted butter (room temperature)
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Cocoa powder or melted chocolate (for coating)
HOW TO MAKE SALTED CARAMEL TRUFFLES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Caramel Base
Start by heating your granulated sugar in a small saucepan over medium heat. Stir it gently as it melts and begins to turn a deep amber color. This step can feel a little intimidating the first time you do it, but don’t worry—just keep the heat moderate and watch closely. The sugar will clump at first but will eventually melt into a smooth liquid.
Step 2: Add the Cream
Once your sugar is fully melted and has that deep golden color, carefully pour in the double cream. The mixture will bubble up vigorously, so stand back a bit and stir constantly. Reduce the heat and stir until the caramel is smooth and well combined.
Step 3: Stir in Salt and Chocolate
Remove the pan from heat and stir in the sea salt and chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture is glossy and smooth. Then, add the butter and mix until incorporated. At this point, the mixture should look rich, thick, and silky.
Step 4: Chill the Mixture
Transfer the caramel-chocolate mixture to a shallow dish or bowl and let it cool to room temperature. Then, pop it into the fridge for at least 2 hours or until firm enough to shape.
Step 5: Roll into Truffles
Once chilled, use a teaspoon or small scoop to portion the mixture and roll it into balls using your hands. If the mixture gets too sticky, dust your hands lightly with cocoa powder. You should get about 12–15 truffles, depending on how big you make them.
Step 6: Finish with a Coating
You can roll the truffles in cocoa powder for a classic finish or dip them in melted chocolate for a more decadent shell. Sprinkle a few flakes of sea salt on top while the chocolate is still wet for that extra salted caramel flair.
HELPFUL TIPS:
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Watch the caramel closely. It can go from golden to burnt in seconds, so don’t walk away.
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Use good-quality chocolate. Since the flavor is simple and rich, using high-quality dark chocolate really makes a difference.
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Work quickly when rolling. The warmth of your hands will soften the truffle mixture, so if needed, pop it back in the fridge midway through shaping.
DETAILS:
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Prep Time: 15 minutes (plus chilling time)
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Cook Time: 10 minutes
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Total Time: About 2.5 hours (including chill time)
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Yield: 12–15 truffles
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Category: Dessert
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Method: No-bake
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Cuisine: European
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Diet: Vegetarian
NOTES:
You can easily double the recipe if you’re making these for a crowd or packaging them as gifts. Store them in mini paper cups inside a gift box for a polished, homemade feel.
NUTRITIONAL INFORMATION:
Per truffle (approximate)
Calories: 90
Fat: 6g
Carbohydrates: 10g
Sugar: 8g
Protein: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use milk chocolate instead of dark chocolate?
Absolutely! Just keep in mind that the truffles will be sweeter, and you might want to reduce the added sugar slightly if you prefer a more balanced flavor.
How long do these truffles last?
Stored in an airtight container in the fridge, they’ll last for up to 2 weeks. You can also freeze them for up to 2 months.
Can I make these dairy-free?
Yes, use a dairy-free butter alternative and a plant-based cream. Just make sure your chocolate is dairy-free too.
STORAGE INSTRUCTIONS:
Store the truffles in an airtight container in the refrigerator. They’ll keep well for up to 2 weeks. If you prefer a softer texture, take them out 10–15 minutes before serving to let them come to room temperature. For longer storage, freeze them in a single layer, then transfer to a freezer-safe container or bag.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
CONCLUSION
There’s nothing quite like the moment when you bite into a homemade truffle and it melts across your tongue—the dark chocolate giving way to buttery caramel, balanced with just a touch of salt. These salted caramel truffles may be small, but they deliver big flavor and a whole lot of comfort. Whether you’re gifting them, sharing them, or saving them all for yourself (we don’t judge), these little bites of bliss are sure to become a favorite in your dessert rotation.
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Salted Caramel Truffles
Description
There’s something magical about the combination of sweet and salty, especially when it comes in the form of rich, melt-in-your-mouth chocolate truffles. These Salted Caramel Truffles are the kind of treat that feels like a little luxury tucked inside a bite-sized ball. They’re perfect for holiday gifting, special occasions, or simply indulging in something sweet at the end of a long day.
Growing up, salted caramel wasn’t something I encountered often—it felt like a flavor reserved for fancy chocolate shops or those glossy recipe pages in a holiday magazine. But the first time I tried it, I remember thinking: How did I not know about this sooner? It was buttery, slightly bitter from the caramelization, perfectly sweet, and just kissed with sea salt. Ever since, I’ve made it a personal mission to sneak salted caramel into as many desserts as possible, and these truffles are one of my favorites.
They’re also surprisingly simple to make. You don’t need any fancy equipment—just a little patience, some stirring, and a love for caramel. They make a beautiful homemade gift, nestled into a little box or tin, and look just as at home on a dessert platter at a gathering. Let’s dive in and make some chocolatey magic.
Ingredients
100g granulated sugar
60ml double cream
¼ tsp sea salt (plus more for sprinkling)
100g dark chocolate (finely chopped)
25g unsalted butter (room temperature)
Cocoa powder or melted chocolate (for coating)
Instructions
Step 1: Make the Caramel Base
Start by heating your granulated sugar in a small saucepan over medium heat. Stir it gently as it melts and begins to turn a deep amber color. This step can feel a little intimidating the first time you do it, but don’t worry—just keep the heat moderate and watch closely. The sugar will clump at first but will eventually melt into a smooth liquid.
Step 2: Add the Cream
Once your sugar is fully melted and has that deep golden color, carefully pour in the double cream. The mixture will bubble up vigorously, so stand back a bit and stir constantly. Reduce the heat and stir until the caramel is smooth and well combined.
Step 3: Stir in Salt and Chocolate
Remove the pan from heat and stir in the sea salt and chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture is glossy and smooth. Then, add the butter and mix until incorporated. At this point, the mixture should look rich, thick, and silky.
Step 4: Chill the Mixture
Transfer the caramel-chocolate mixture to a shallow dish or bowl and let it cool to room temperature. Then, pop it into the fridge for at least 2 hours or until firm enough to shape.
Step 5: Roll into Truffles
Once chilled, use a teaspoon or small scoop to portion the mixture and roll it into balls using your hands. If the mixture gets too sticky, dust your hands lightly with cocoa powder. You should get about 12–15 truffles, depending on how big you make them.
Step 6: Finish with a Coating
You can roll the truffles in cocoa powder for a classic finish or dip them in melted chocolate for a more decadent shell. Sprinkle a few flakes of sea salt on top while the chocolate is still wet for that extra salted caramel flair.
Notes
You can easily double the recipe if you’re making these for a crowd or packaging them as gifts. Store them in mini paper cups inside a gift box for a polished, homemade feel.