Milk Chocolate Salted Caramel Truffles
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.
Ingredients
Salted Caramel Cream
- 1 cup Granulated Sugar
- ½ cup Butter unsalted
- ⅔ cup Heavy Cream
- 2 Pinches Fleur de sel
Milk Chocolate Pralines
- 21 pieces Hollowed Milk Chocolate Spheres
- ¾ cup Milk Chocolate Couverture
Decoration
- Mini Sugar Christmas Trees
Instructions
Salted Caramel Cream
- 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
Filling up the milk chocolate salted caramel truffles
- 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.
Sealing the truffles
- 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.
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 with Mini Sugar Christmas Trees.Mini Sugar Christmas Trees
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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
