Easy salted caramel truffles
These are truffles of the finest, and you can easily prepare them yourself with this easy recipe. They are fructose-free and gluten-free! The salted caramel is very easy to prepare and much cheaper than store-bought.
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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 tsp 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 tbsp 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 tsp 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 tbsp 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
Serving: 1Truffle | Calories: 149kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 16mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.1mg
Calories: 149kcal
Servings: 20 Truffles
