These sweet and salty, rich 4 ingredient Salted Caramel Truffles are filled with a smooth chocolate ganache and coated in dark chocolate to create a decadent dessert – perfect for any chocolate fan.
These chocolate salted caramel truffles are one of the easiest salted caramel recipes to make! A rich salted caramel ganache is coated in dark chocolate and sprinkled with sea salt to create a decadent truffle that is popular with everyone, young and old!
I can’t resist a salted caramel dessert, whether it’s a slice of salted caramel cheesecake or salted caramel chocolate ripple cake, or a scoop of vanilla ice cream with salted caramel sauce poured over it. And for those moments when I need a quick salted caramel fix, a handful (or two!) of salted caramel popcorn always hits the spot!
Looking for more no bake truffles? These Biscoff truffles, Oreo truffles, and lemon white chocolate truffles are all easy recipes that take only minutes to prepare!
Why You’re Going To Love This Recipe
- Easy recipe – just heat, melt, chill, roll and dip! No cooking required.
- 4 ingredients – you need just 4 basic ingredients to make these salted caramel balls.
- Kid-friendly – this is a fun and easy recipe for kids to help make.
- Perfect homemade foodie gift – a box or bag of these salted caramel truffles makes an easy gift that is guaranteed to raise a smile.
- Party food – make a batch of these caramel truffles and watch them quickly disappear!
- Conventional and Thermomix – both methods are included in the recipe card below.
What You NeedÂ
You just need four ingredients to make this salted caramel truffles recipe!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Caramel sauce – use a thick caramel sauce or dulce de leche.
- Sea salt – a vital ingredient, a little sea salt really brings out the flavour of the caramel. If using a bought salted caramel sauce then omit the salt from the ganache. Use a good quality sea salt or sea salt flakes for sprinkling the truffles with.
- Cream – choose a full-fat thickened cream or heavy cream.
- Dark chocolate – is used to make the ganache and for dipping the truffles in. Use a good quality dark chocolate for the best flavour and the smoothest texture.
Equipment Required
- Two microwave safe bowls or jugs – one for heating the caramel sauce, cream and salt, and another for melting the chocolate.
- Microwave – of course, if you have a Thermomix (optional), you can use that too!
Step By Step InstructionsÂ
These sea salt truffles could not be easier to make: just heat, mix, chill and roll!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Heat
Heat the caramel sauce, sea salt and cream in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling.Â
If using a Thermomix:Â Heat the caramel sauce, salt and cream for 4 minutes, 80 degrees, Speed 2.Â
It will look like this:
Step 2 – Pour The Caramel Over The Chocolate
Place the chocolate melts into a bowl. Pour the hot caramel cream mixture over the top of the melts.
Allow the mixture to sit for 5 minutes before stirring with a rubber spatula until ingredients are smooth and combined.Â
Step 3 – Chill
Place the bowl into the fridge for a minimum of 4 hours (overnight is best).Â
Step 4 – Roll
Roll teaspoonfuls of the mixture into balls. Place the truffles back into the fridge again.
Step 5 – Coat In ChocolateÂ
Melt the extra chocolate in the microwave for 3-4 minutes, on 50% power, stirring every 30 seconds.Â
If using a Thermomix:Â grate the chocolate for 5 seconds, Speed 8. Melt for 3-4 minutes, 50 degrees, Speed 2.Â
Dip the truffles into the chocolate mixture and then place onto a flat tray or plate. Working quickly (before the chocolate sets), sprinkle the top with a little extra sea salt.Â
Expert Tips
The secret for these decadent salted caramel truffles is to work quickly when handling the ganache, and to keep it chilled as you go.
- Type of cream –Â these salted caramel truffles require thickened cream (as it’s referred to in Australia) or heavy cream (as it’s known in the US).
- Caramel sauce –Â use a thick caramel sauce or dulce de leche. If using salted caramel sauce, omit the teaspoon of salt from the ingredients.
- Tips for rolling the truffles:
- Place the ganache in the fridge for at least 4 hours, overnight is best if possible, to allow it to set enough to roll.
- The truffle mixture will be very soft and sticky. I recommended placing an ice pack on the bench and icing your hands between rolling each truffle. You can also place another ice pack under the bowl of truffle mixture if you like.
- Dipping the truffles in chocolate:
- Place the rolled ganache balls back in the fridge to chill before dipping the balls in melted chocolate.
- I find the easiest way to dip the balls into the melted chocolate is with 2 forks. Working quickly, lower a ball of ganache into the melted chocolate and lift out then place on your tray or plate. If you are too slow, the heat of the melted chocolate will start to melt the ganache and the truffles won’t look as neat.
- Refrigerate the truffles –Â because they’re made with cream, these truffles need to be refrigerated until you’re ready to serve them.
FAQsÂ
How long will salted caramel truffles keep in the fridge?
These truffles will keep in an airtight container in the fridge for up to one week.
Can I freeze salted caramel truffles?
Absolutely! These salted caramel truffles can be frozen in an airtight container for up to 3 months.
Can I roll these truffles in cocoa powder rather than coat in dark chocolate?
Yes, you can coat salted caramel truffles in cocoa powder, or use chopped nuts or even chocolate sprinkles!
For more no bake balls and truffles that the kids can help make, these recipes are simple, quick, and always a popular treat to share!
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Salted Caramel Truffles
Decadent and rich Chocolate Salted Caramel Truffles with a thick ganache coated in dark chocolate and sprinkled with sea salt.
Course: Dessert
Cuisine: Truffles
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 20 serves
Calories: 92kcal
Ingredients
Prevent your screen from going dark
Instructions
- Heat the caramel sauce, salt and cream in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling. If using a Thermomix: heat the caramel sauce, salt and cream for 4 minutes, 80 degrees, Speed 2.
- Place the chocolate melts into a bowl. Pour the hot caramel cream mixture over the top.
- Allow to sit for 5 minutes before stirring with a rubber spatula until smooth and combined.
- Place into the fridge for a minimum of 4 hours (overnight is best).
- Roll teaspoonfuls of the mixture into balls.Place the truffles back into the fridge.
- Melt the extra chocolate in the microwave for 3-4 minutes, 50% power, stirring every 30 seconds. If using a Thermomix: grate the chocolate for 5 seconds, Speed 8. Melt for 3-4 minutes, 50 degrees, Speed 2.
- Dip the truffles into the chocolate mixture and then place onto a flat tray. Working quickly (before the chocolate sets), sprinkle the top with extra sea salt.
- Store in an airtight container in the fridge for up to 1 week.
Notes
RECIPE NOTES & TIPS
- Type of cream – our salted caramel truffles require thickened cream (as it’s referred to in Australia) or heavy cream (as it’s known in the US).
- Caramel sauce – use a thick caramel sauce or dulce de leche. If using salted caramel sauce, omit the teaspoon of salt from the ingredients.
- Cool temperature – the truffle mixture will be soft and sticky to handle. I recommended placing an ice pack on the bench and icing your hands between rolling each truffle. You can also place another ice pack under the bowl of truffle mixture if you like.
- Keep refrigerated –Â because they’re made with cream, the truffles need to be refrigerated until you’re ready to serve them.
- Storing – truffles will last up to 1 week in an airtight container in the fridge or 3 months in the freezer.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.1mg
