Milk Chocolate Salted Caramel Truffles

Prep Time:1

Cook Time:30

Cooling Time:10

Total Time:11 30

In a large saucepan, melt 1 cup Granulated Sugar over low/medium heat until a nice light golden caramel is formed. (Can take up to 20 minutes).
1 cup Granulated Sugar
During this time, the sugar should not be touched with any objects. (Don't stir, only shake the pan if necessary).
Once a beautiful caramel has formed, stir in ½ cup Butter (already cut into small pieces) until a creamy caramel is formed. Then add 2 Pinches Fleur de sel.
½ cup Butter, 2 Pinches Fleur de sel
Now heat up ⅔ cup Heavy Cream (please do not boil!) and stir it carefully into the caramel.
⅔ cup Heavy Cream
Let the caramel cream simmer for two minutes, and then fill it immediately into the squeeze bottles.
Let the caramel cool down to 77 °F // 25 °C

Place the 21 pieces Hollowed Milk Chocolate Spheres on the kitchen table and fill them up with the salted caramel cream just below the rim.
21 pieces Hollowed Milk Chocolate Spheres
Put them for several hours (about 8 hours) into the fridge to settle.

Melt ¾ cup Milk Chocolate Couverture in a water bath.
¾ cup Milk Chocolate Couverture
Take the cooled hollow spheres out of the fridge and seal them with your chosen sealing tool.
Then place the sealed chocolates in the refrigerator for half an hour until firm.

There should be enough melted chocolate leftover from sealing to coat the chocolates.
Prepare a cooling grid to place the chocolates to dry. Place parchment paper beneath to reduce the mess.
Now, one by one, take the chocolates, dip them into the tempered chocolate coating and then carefully lift them out.
Let the excess chocolate drip off briefly and place them carefully on the cooling grid. Do so for each chocolate.
While the chocolate coating is still soft and moist, you can decorate your salted caramel pralines with Mini Sugar Christmas Trees.
Mini Sugar Christmas Trees

Calories: 141kcal

Servings: Truffles

Author: Nora