Are you dreaming of decadent, melt-in-your-mouth chocolates? Look no further! This salted caramel truffle recipe is the perfect answer for satisfying those sweet cravings. It’s surprisingly easy to make, requiring minimal ingredients and even less expertise. Whether you're a seasoned baker or a kitchen novice, you’ll be amazed at how quickly you can whip up these delightful homemade treats. Perfect for gifting, sharing, or simply indulging yourself, these salted caramel truffles are guaranteed to become a new favorite.
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 1/4 teaspoon sea salt
For the Truffles:
- 8 ounces good quality semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- Sea salt flakes, for garnish
Instructions:
Making the Salted Caramel:
- Prepare the pan: Line a baking sheet with parchment paper. This is crucial for easy cleanup later.
- Cook the sugar: In a medium saucepan over medium heat, combine sugar and water. Do not stir. Swirl the pan occasionally until the sugar dissolves and turns into a light amber color. This takes patience – don't rush it!
- Add the cream: Carefully pour in the heavy cream (it will bubble up vigorously!). Stir constantly until smooth. Be cautious; the mixture will be very hot.
- Incorporate butter and salt: Remove from heat and whisk in the butter and sea salt until fully incorporated and smooth.
- Cool and set: Pour the caramel onto the prepared baking sheet and let it cool completely at room temperature. Once cool, break it into smaller pieces.
Making the Truffles:
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl set over a pan of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form.
- Combine and chill: Gently fold the whipped cream into the melted chocolate until just combined. Then, gently fold in the cooled caramel pieces.
- Shape the truffles: Cover the bowl and refrigerate for at least 2 hours, or until firm. Once firm, use a small spoon or cookie scoop to form small balls.
- Coat and garnish: Roll each truffle in sea salt flakes.
Tips for Success:
- Use a candy thermometer for precise caramel making if you prefer. The caramel should reach around 320°F (160°C).
- Don't overmix the truffle mixture, as this can make them less creamy.
- If your truffles are too soft, chill them for a bit longer.
Variations:
- Dark Chocolate Truffles: Substitute dark chocolate for semi-sweet chocolate.
- Milk Chocolate Truffles: Use milk chocolate instead of semi-sweet.
- Add-ins: Experiment with adding chopped nuts, dried fruit, or espresso powder to the truffle mixture.
Nutritional Information (per truffle - approximate):
Calories: Approximately 100-150 (depending on size and chocolate type)
This recipe provides a delicious and easy way to create wonderful homemade treats. The combination of rich chocolate and sweet, salty caramel is irresistible. Enjoy!