Save
These decadent salted caramel truffles are the perfect balance of sweet and salty flavors that melt in your mouth with every bite. I've been making these elegant little treats for special occasions and they never fail to impress guests who can't believe they're homemade.
I first created these truffles when I needed an impressive dessert for a last minute dinner party. Now they've become my signature gift during the holidays, packaged in small boxes with handwritten notes.
Ingredients
- Sweetened condensed milk: Provides the creamy, rich base that gives these truffles their smooth texture
- Salted caramel sauce: Adds that irresistible sweet salty flavor profile look for a high quality store bought version or make your own
- White chocolate chips: Create the soft ganache center choose a premium brand for the best flavor
- Sea salt: Enhances all the flavors and provides those delightful salty bursts
- Dark or milk chocolate for coating: Offers a beautiful contrast to the sweet center use couverture chocolate if possible for professional results
Step-by-Step Instructions
- Melt the Base:
- Combine sweetened condensed milk, salted caramel sauce, and white chocolate chips in a microwave safe bowl. The key is heating in short bursts of 30 seconds, stirring thoroughly between each interval until completely smooth. This prevents the chocolate from seizing or burning.
- Add Flavor Enhancer:
- Gently stir in the sea salt until evenly distributed throughout the mixture. This small amount makes a huge difference in bringing out the caramel notes. The mixture will look glossy and slightly thick at this stage.
- Chill the Mixture:
- Pour into a lined baking dish, spreading evenly with a spatula. Be sure to use parchment paper with some overhang for easy removal later. Refrigerate for a full 3 to 4 hours until completely firm to the touch. Patience is crucial here.
- Form the Truffles:
- Use a small cookie scoop or melon baller to portion the chilled mixture into uniform balls. Quickly roll between your palms to create smooth spheres. Work in batches, keeping unused mixture refrigerated to prevent softening.
- Prepare the Coating:
- Melt your choice of dark or milk chocolate using a double boiler or microwave until completely smooth. The temperature should be warm but not hot enough to melt the truffle centers. A good consistency will coat the back of a spoon thinly.
- Dip and Coat:
- Dip each truffle into the melted chocolate using a fork or dipping tool, tapping gently to remove excess. Ensure complete coverage for the best presentation and to seal in the soft center.
- Set the Truffles:
- Place dipped truffles on parchment paper and allow to set completely at room temperature or accelerate the process in the refrigerator. The chocolate will become firm and slightly matte when properly set.
Save
The sea salt is truly the magic ingredient in these truffles. I once accidentally made a batch without it and while they were still good, they lacked that special something that makes everyone ask for the recipe. My daughter now specifically requests these for her birthday instead of cake.
Storage Solutions
These truffles keep beautifully in an airtight container in the refrigerator for up to two weeks, making them perfect for advance preparation. For the best flavor experience, I recommend removing them from the refrigerator about 15 minutes before serving to allow the centers to soften slightly. If you want to store them longer, they can be frozen for up to three months in a freezer safe container with parchment paper between layers to prevent sticking.
Flavor Variations
The beauty of this truffle recipe lies in its versatility. For a nutty version, try adding finely chopped toasted hazelnuts or almonds to the base mixture. Coffee lovers might appreciate a teaspoon of espresso powder added to the ganache center. You can also experiment with different coating options like white chocolate with colored sprinkles for holidays, or roll freshly dipped truffles in cocoa powder, crushed cookies, or finely chopped nuts for textural contrast.
Serving Suggestions
These truffles shine as part of a dessert platter alongside fresh berries and small cookies. For an elevated experience, serve with small glasses of dessert wine like port or a sweet sherry. They also make a beautiful accompaniment to after dinner coffee or espresso. For special occasions, try placing individual truffles in small paper cups and arranging them on a tiered stand for an impressive visual presentation that rivals any fine chocolatier.
Recipe FAQs
- → Can I use store-bought caramel sauce for these truffles?
Yes, store-bought caramel sauce works perfectly for these truffles. Look for a high-quality salted caramel sauce for the best flavor, though you can use regular caramel sauce and adjust the sea salt to taste.
- → How long do salted caramel truffles keep?
When stored in an airtight container in the refrigerator, these truffles will keep for up to 2 weeks. You can also freeze them for up to 3 months. Allow frozen truffles to thaw in the refrigerator before serving.
- → Can I make these truffles without a microwave?
Absolutely! Instead of using a microwave, combine the condensed milk, caramel sauce, and white chocolate in a heatproof bowl set over a pot of simmering water (double boiler). Stir continuously until everything is melted and smooth.
- → Why are my truffles too soft to roll?
If your truffle mixture is too soft to roll, it likely needs more chilling time. Return the mixture to the refrigerator for another hour or until firm enough to handle. You can also place it in the freezer for 15-20 minutes to speed up the process.
- → What's the best chocolate for coating truffles?
High-quality chocolate bars chopped into pieces will give you the best results for coating, as they melt more smoothly than chocolate chips. Both dark chocolate (60-70% cacao) and milk chocolate work well, depending on your preference for sweetness.
- → Can I add any toppings to these truffles?
Yes! Before the chocolate coating sets, you can sprinkle the truffles with sea salt flakes, crushed nuts, cocoa powder, or drizzle with contrasting chocolate for decoration. Work quickly as the chocolate sets fast.