Homemade Milk Chocolate Truffles with Cocoa-Dusted Gooey Salted Caramel

Directions

Make the Salted Caramel:

1. In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring occasionally until it turns a deep amber colour.

2. Carefully add the butter and stir until fully incorporated.

3. Slowly pour in the heavy cream while stirring continuously.

4. Once smooth, stir in 1/2 tsp sea salt.

5. Pour the caramel into a heatproof bowl and let it cool to room temperature, then refrigerate until thick and scoopable (about 1-2 hours).

Form the Caramel Centres:

1. Scoop out small amounts of the chilled caramel (about 1-inch in diameter) and roll them into smooth balls using lightly greased hands.

Prepare the Milk Chocolate Coating:

1. Melt the chopped milk chocolate in a double boiler or in the microwave using 20-30 second bursts, stirring in between until smooth.

Assemble the Truffles:

1. Dip each caramel ball into the melted milk chocolate using a fork or dipping tool, ensuring an even, thin coating.

2. Immediately roll the coated truffle in unsweetened cocoa powder to create a dusted shell.

3. Place the truffles on a parchment-lined tray and let the chocolate set at room temperature or in the refrigerator.

Finish & Enjoy:

1. Optionally, sprinkle a tiny pinch of sea salt on top of the cocoa-dusted truffles for extra flavour.

2. Enjoy your homemade milk chocolate truffles—a perfect balance of sweet, salty, and indulgently gooey!