Ingredients
Scale
- 12 ounces high-quality dark chocolate (60-70%), finely chopped
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon flaky sea salt, divided
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup unsweetened cocoa powder, for coating
Instructions
- Step 1: Prepare the Caramel. In a medium saucepan, heat the granulated sugar over medium heat without stirring until it melts and turns a deep amber color. Remove from heat and carefully whisk in the butter, 1/2 teaspoon of the sea salt, and the heavy cream (the mixture will bubble vigorously). Stir until smooth.
- Step 2: Make the Ganache Base. Place the finely chopped chocolate in a heatproof bowl. Pour the hot salted caramel mixture over the chocolate. Let stand for 5 minutes, then stir slowly from the center outward until the mixture is completely smooth and emulsified. Stir in the vanilla powder.
- Step 3: Chill the Mixture. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or until the mixture is firm enough to easily scoop and roll.
- Step 4: Scoop and Shape. Line a baking sheet with parchment paper. Use a small truffle scoop or a teaspoon measure to portion the chilled ganache. Quickly roll the portions between your palms into smooth balls, working quickly so the mixture doesn't melt.
- Step 5: Coat the Truffles. Place the cocoa powder and the remaining 1/2 teaspoon of flaky sea salt in a shallow dish. Roll each truffle thoroughly in the mixture until fully coated. Store the finished Salted Caramel Truffles in an airtight container in the refrigerator until ready to serve.
Notes
- Keep truffles chilled in an airtight container for up to two weeks, but for the best flavor and texture, let them sit at room temperature for about 15 minutes before serving.
- If the ganache becomes too soft to roll while you are shaping the truffles, return the bowl to the refrigerator for 10 to 15 minutes to firm it up, as overly soft ganache often results in a greasy final coat.
- For a sophisticated dessert pairing, serve these alongside a strong espresso or a small glass of ruby grape juice with lemon to perfectly balance the sweetness and intensify the dark chocolate notes.
- When preparing the caramel, resist the urge to stir the sugar initially; simply swirl the pan and ensure you cook it to a deep amber hue—not just pale yellow—for that crucial complex, bittersweet depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American