Liquid salted caramel, enclosed in delicious milk chocolate and rolled in delightful Criollo cocoa powder. These are truffles of the finest, and you can easily prepare them yourself with this easy recipe.
These little treats are perfect as a small hostess gift, a welcome gift for guests, and an ideal festive snack with the family. It's going to be hard to stop eating them! 😀
In addition to a divine taste, these salted caramel chocolate truffles are fructose-free and gluten-free!
And the salted caramel is also very easy to prepare yourself. The following version for homemade salted caramel is one of my favorite recipes!
So long hunts at the grocery store will be obsolete, and you save yourself money on top of it because homemade salted caramel is much cheaper than store-bought!
If you want to serve different kinds of homemade truffles, we recommend preparing them simultaneously. Try out these homemade candy recipes:
🥘 Ingredients
- Salted caramel - bought or homemade
- Granulated sugar
- Unsalted butter
- Heavy cream
- Fleur de sel - coarse sea salt
- Glucose - for a stable, longer-lasting result. Glucose can be replaced by honey.
- Optional: rum
- Dark hollow spheres
- Dark chocolate chips - for sealing and coating
- Criollo Cocoa powder - for the final coating of the chocolates
See the recipe card for quantities.
At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora
🔪 Instructions
How to make a homemade salted caramel sauce?
Melt the sugar in a large saucepan over low/medium heat until a nice light golden caramel has formed. This process can take up to 20 minutes. During this time, don't touch the sugar with any objects.
This means you can gently shake the pan, but please don't stir it with a wooden spoon or anything like that! Make sure the caramel doesn't get too dark during preparation, or it will taste not very pleasant!!!!!
Once a beautiful caramel has formed, stir in the butter in small pieces until a creamy caramel sauce has formed. Then add two pinches of sea salt.
In the meantime, heat the cream (please do not boil it!) and stir it carefully into the caramel.
Let the caramel boil for two minutes. Then stir in the glucose and dissolve it in the hot caramel cream.
Let the salted caramel sauce cool to 80.6 °F // 27 °C.
If you want to add rum to the mixture, now is the time to do it. Stir the rum into the cream after it has cooled, and mix the two well together.
If you want to work with store-bought salted caramel, all you have to do is put one cup salted caramel and five teaspoons glucose in a microwave-safe bowl and heat it to a maximum of 89.6 °F // 32 °C to dissolve the glucose. Then let the cream cool down to 80.6 °F // 27 °C, add the rum if necessary and pour it into a piping bag.
Filling the Salted Caramel Truffles
Now pour the caramel filling into a piping bag and fill up the hollow spheres below the rim. After filling, gently swirl back and forth to remove any voids.
Then check again to ensure all the hollow spheres are filled evenly, and let them crystallize in the refrigerator for 12 hours (ideally 24 hours).
At the end of the cooling time, start tempering the chocolate coating. You can do this in a water bath or a tempering device.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Seal the Chocolates
To do this, pour a small amount of the melted chocolate into a squeeze bottle and seal the opening with a small dot of chocolate. Shake a little so that the chocolate can spread.
Place the sealed chocolate truffles in the refrigerator for 15 minutes to allow the chocolate to set.
Sealed Caramel Chocolate Truffles
The best way to remove any chocolate left in the squeeze bottle is to place the squeeze bottle itself, including the contents, in the refrigerator as well.
Once solid, squeeze the bottle to release the chocolate and add it to the rest of the melted chocolate.
Coating the Caramel Truffles
Prepare a bowl or loaf pan for rolling the chocolates. Sift the cocoa into the bowl and set aside.
In addition, prepare 20 chocolate paper molds, so you can place the coated caramel truffles in the molds right away.
Once you have everything ready, it's time to enrobe. We recommend using disposable gloves here to avoid sticky fingers 😀.
Get your sealed chocolates out of the fridge and take 1-4 chocolates in one hand. Dip the fingers of your other hand into the melted couverture and use your chocolate-dipped hands to coat and roll those small balls.
Once you have your caramel truffles nicely coated with couverture, place them in the prepared bowl of cocoa powder.
Swirl the bowl back and forth to roll the chocolates with cocoa evenly.
After covering the truffles with cocoa, place them directly into the paper molds or use a parchment paper.
Keep doing this process for the remaining truffles.
Perfect! Your salted caramel truffles are ready! Store them in a cool place in an airtight container.
If you want to give these little delicacies as a gift, we recommend wrapping them in small praline bags.
Another awesome idea for a Christmas candy to give as a gift is this homemade Torrone (Italian Christmas candy with roasted nuts)!
🥜 Substitutions
You can replace glucose 1:1 with honey. It is essential to use liquid honey; otherwise, crystals will form in the ganache.
Furthermore, do NOT use organic honey, but industrial honey instead; otherwise, it quickly leads to mold.
🍽 Equipment
- Water bath or tempering device for melting the chocolate
- Small saucepan
- Kitchen scale
- Thermometer - for tempering the chocolate
- Squeeze bottle - for sealing the hollow balls
- Piping bag - for filling the hollow spheres
- Small sieve - for sieving the cocoa
- Medium bowl or loaf pan - for rolling the chocolates
- Chocolate paper molds
- Disposable gloves
- Well-sealed box
- Optional: Parchment paper - to put the rolled chocolates on
🌡 Storage
Store in a cool place and an airtight container.
Pralines like it cool, but not damp and cold. Therefore, the optimum storage temperature is 62.6 °F // 17 °C. The finished chocolates will last for up to three months at this temperature.
At room temperature, the shelf life is one week.
Optional, if you can't find a suitable place to store them, place the container in the refrigerator, even if it is not ideal.
💭 Top tips
Glucose is always present when making a praline filling, as it leads to a better and more stable result of the filling with a longer shelf life. That is why it is okay always to have a small pot of glucose at home.
Glucose has a long shelf life, so it can be used over and over again for a long time. But this is the professional version, and it also works without glucose.
Suppose there is too much cocoa powder on the truffles. We recommend swirling them briefly in a sieve before placing them in the praline molds to eliminate excess cocoa powder.
🙋🏻 FAQ
The Criollo cocoa originates from Venezuela and is one of the finest cocoa types in the world. It is difficult to cultivate and therefore very expensive. Its barely bitter taste is not very acidic and is characterized by a mild cocoa flavor with pronounced secondary aromas.
Yes, truffles can be frozen!
We recommend high quality chocolate couverture to get the best results, especially for the coating. We like to use the following brands: Felchlin is our favorite, and Callebaut is also very popular.
If you love caramel as much as I do, try this delicious leche flan!
More Chocolate Candy Recipes
- No Bake Cornflake Clusters with Dark Chocolate
- The Essential Chocolate Making Tools Every Home Chocolatier Needs
- Easy Peppermint Bark Recipe with White and Dark Chocolate
- White Chocolate Coconut Truffles
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Easy salted caramel truffles
Equipment
- Water bath or tempering device for melting the chocolate
- Small Saucepan
- Kitchen scale
- Thermometer for tempering the chocolate
- Squeeze Bottle for sealing the hollow balls
- Piping bag for filling the hollow spheres
- Small Sieve for sieving the cocoa
- Medium bowl or loaf pan for rolling the chocolates
- Disposable gloves
- Well-sealed box
- Parchment Paper optional
Ingredients
Homemade Salted Caramel
- 1 cup Granulated sugar
- 3.53 oz Unsalted butter
- ¾ cup Heavy cream
- 2 pinch Fleur de sel coarse sea salt
- 5 teaspoon Glucose
- 20 Dark hollow spheres
- ¾ cup Dark chocolate chips for sealing and coating
- Criollo Cocoa powder for final rolling of the chocolates
Optional
- 1 tablespoon Rum
Instructions
Salted caramel sauce
- Melt the sugar in a large saucepan over low/medium heat until a nice light golden caramel has formed. This process can take up to 20 minutes. During this time, don't touch the sugar with any objects. Make sure the caramel doesn't get too dark during preparation, or it will taste not very pleasant!!!!!1 cup Granulated sugar
- Once a beautiful caramel has formed, stir in the butter in small pieces until a creamy caramel sauce has formed.3.53 oz Unsalted butter
- Then add two pinches of sea salt.2 pinch Fleur de sel
- In the meantime, heat the cream (please do not boil it!) and stir it carefully into the caramel.¾ cup Heavy cream
- Let the caramel boil for two minutes. Then stir in the glucose and dissolve it in the hot caramel cream.5 teaspoon Glucose
- Let the salted caramel sauce cool to 80.6 °F // 27 °C.
- If you want to add rum to the mixture, now is the time to do it. Stir the rum into the cream after it has cooled, and mix the two well together.1 tablespoon Rum
- Now pour the caramel filling into a piping bag and fill up the hollow spheres below the rim.20 Dark hollow spheres
- Let them chill in the refrigerator for 12 hours (ideally 24 hours).
- At the end of the cooling time, start melting the chocolate coating.¾ cup Dark chocolate chips
Seal the chocolates
- To do this, pour a small amount of the melted chocolate into a squeeze bottle and seal the opening with the chocolate with a small dot. Shake a little so that the chocolate can spread.
- Place the sealed chocolate truffles in the refrigerator for 15 minutes to allow the chocolate to set.
- Prepare a bowl or loaf pan for rolling the chocolates. Sift the cocoa into the bowl and set aside.Criollo Cocoa powder
- In addition, prepare 20 chocolate paper molds so you can place the coated caramel truffles in the molds right away.
- Get your sealed chocolates out of the fridge and take 1-4 chocolates in one hand. Dip the fingers of your other hand into the melted couverture and use your chocolate-dipped hands to coat and roll those small balls.
- Once you have your caramel truffles nicely coated with couverture, place them in the prepared bowl of cocoa powder.
- Swirl the bowl back and forth to roll the chocolates with cocoa evenly.
- After covering the truffles with cocoa, place them directly into the paper molds. Keep doing this process for the remaining truffles.
- Store them in a cool place in an airtight container.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
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