Go Back Email Link
+ servings
milk chocolate truffles filled with a delicious homemade salted caramel cream

Milk Chocolate Salted Caramel Truffles

Vividly Christmas
Easy-to-make milk chocolate truffles filled with a delicious homemade salted caramel cream. An excellent combination of flavors. These little delicacies are perfect as a small Christmas gift or to snack on yourself.
5 from 83 votes
Prep Time 1 hr
Cook Time 30 mins
Cooling Time 10 hrs
Total Time 11 hrs 30 mins
Course Cookies, Dessert, Snack
Cuisine French
Servings 21 Truffles
Calories 141 kcal

Ingredients
 
 

Salted Caramel Cream

  • 200 g Crystal Sugar
  • 100 g Butter unsalted
  • 175 g Heavy Cream
  • 2 Pinches Fleur de sel

Milk Chocolate Pralines

Decoration

  • Mini Sugar Christmas Trees

Instructions
 

Salted Caramel Cream

  • In a large saucepan, melt the sugar over low/medium heat until a nice light golden caramel is formed. (Can take up to 20 minutes).
  • 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 the butter in small pieces until a creamy caramel is formed. Then add two pinches of fleur de sel.
  • Now heat up the cream (please do not boil!) and stir it carefully into the caramel.
  • Let the caramel cream cook for two minutes, and then fill it immediately into the squeeze bottles.
  • Let the caramel cool down to 77 °F // 25 °C

Filling up the milk chocolate salted caramel truffles

  • Place the milk chocolate hollow spheres on the kitchen table and fill them up with the salted caramel cream just below the rim.
  • Put them for several hours (about 8 hours) into the fridge to settle. 

Sealing the truffles

  • Melt the milk chocolate couverture in a water bath. 
  • 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.

Coating and decorating

  • 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.
Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
Keyword chocolates, milk chocolate truffles, salted caramel, salted caramel truffles, truffles
Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Truffle | Calories: 141kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 8mg | Fiber: 1g | Sugar: 12g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg