Dark Chocolate Sea Salt Caramel Truffles Recipe

Directions

Make the Salted Caramel

1. In a heavy-bottomed saucepan, heat the sugar over medium heat.

2. Allow it to melt gradually, stirring occasionally, until it turns a deep amber.

3. Add the butter pieces slowly while stirring continuously.

4. Carefully pour in the heavy cream and stir until the mixture is smooth.

5. Stir in 1/2 tsp sea salt.

6. Transfer the caramel to a bowl and let it cool to room temperature.

7. Then refrigerate until thick enough to shape (about 1 hour).

Form the Centres

1. Once the caramel is thickened, scoop out small portions (approximately 1-inch diameter) and roll them into smooth balls using lightly greased hands.

Prepare the Dark Chocolate Coating

1. Melt the dark chocolate in a double boiler or microwave (in 20-30 second bursts, stirring in between) until completely smooth and fluid.

Dip the Truffles

1. Using a fork or dipping tool, dip each caramel ball into the melted chocolate, ensuring a complete, even coat.

2. Let any excess chocolate drip off before placing the truffle on a parchment-lined tray.

3. Allow the chocolate coating to set at room temperature or in the fridge for a few minutes.

Make the Caramel Glaze:

1. In a small saucepan, gently heat the caramel sauce with the heavy cream, stirring until the mixture is smooth and slightly thinned to a drizzle consistency.

Finish & Serve:

1. Drizzle the caramel glaze over the set truffles.

2. Sprinkle a delicate pinch of sea salt over each truffle for that perfect balance of sweet and salty.

3. Chill briefly to set everything before serving.

** Optional Twist:

1. Swap out normal dark chocolate with Whitakers Dark Chocolate Chilli and Orange bar for a little extra heat and flavour.

2. Alternatively, if you’re not a dark chocolate fan, use milk or white chocolate instead!