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.

5 from 83 votes

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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 Truffles

Calories 141 kcal

Equipment

Ingredients

Salted Caramel Cream

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

Milk Chocolate Pralines

21 pieces Hollowed Milk Chocolate Spheres
100 g Milk Chocolate Couverture

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.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Keyword chocolates, milk chocolate truffles, salted caramel, salted caramel truffles, truffles

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Nutrition values are estimates only, using online calculators. Please verify using your own data.