Salted Caramel Chocolate Truffles

October 15, 2012

chocolate truffles

I’m not going to sugar coat it; these salted caramel chocolate truffles are rich, indulgent and guaranteed to jolt all those happy endorphins and give you a rush of warm lovey-dovey feelings. I know there’s nothing more beautiful than simple dark chocolate truffles but when you add vanilla-salted caramel to the mix, the results are just… *swoon*.

Now just when you think it doesn’t get any better than that, I’ve coated half the truffles in crushed caramelised white chocolate and the other half in chocolate hazelnut cookie crumbs; all leftover bits and pieces from a weekend of baking experiments recycled and put to good use. It’s a rather decadent detour from the norm and now I don’t think I can go back to bog standard cocoa powder anymore to enrobe my truffles.

chocolate truffles

These of course, would make the most fabulous edible gifts (oh hello upcoming festive season!) but that’s if you’re willing to part with them. Personally I rather sneak my truffles away to a quiet corner with a shot of espresso or two for a bit of quality alone time. But don’t worry, I’m not that selfish; I always make sure to leave at least one behind for The Captain :)

chocolate truffles

Salted Caramel Chocolate Truffles
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Ingredients
  1. 170g dark chocolate (around 70% cocoa)
  2. 200ml pure cream (heavy cream at 35% fat content)
  3. 25g unsalted butter
  4. ½ tsp vanilla sea salt
  5. 100g caster sugar
Hazelnut Crumble
  1. 35g self raising flour
  2. 10g Dutch-processed cocoa powder
  3. 35g brown sugar
  4. 35g hazelnut meal (finely ground hazelnuts)
  5. 25g unsalted butter, chopped
Instructions
  1. Finely chop the chocolate and set aside in a bowl. In a pot, bring the cream, butter and salt to a simmer until butter has melted.
  2. In another pan over low heat, add the sugar in an even layer and cook to a golden amber caramel, stirring occasionally to make sure that every lump of sugar has melted. Remove from heat then pour in the cream mixture through a strainer, taking care as the caramel will splutter and bubble up. Place the pan back over low heat and whisk until all the hard bits of caramel has completely melted and dissolved.
  3. Pour the hot caramel cream through a strainer over the chocolate and very gently stir until it’s all melted and combined. Leave to cool at room temperature then cover well with cling wrap and chill until firm.
  4. To make the truffles, dip a melon baller in hot water, wipe dry then scoop out balls of ganache and drop into sweetened cocoa then gently roll around to coat (if the ganache starts to soften, chill it in the fridge until firm then continue). Truffles can also be hand rolled into balls.
  5. Other ways to coat your truffles: ground nuts, tempered chocolate or (as pictured) crushed caramelised white chocolate or crushed chocolate hazelnut biscuit crumble.
Hazelnut Crumble
  1. Preheat oven to 180°C. Mix the flour, cocoa, sugar and hazelnut meal together then rub butter into the dry ingredients until crumbly. Layer it onto a lined baking tray then bake for 10-15 minutes or until crumbs are baked and ‘dried’. Leave to cool. Crush or process into small crumbs for coating the truffles.
Citrus and Candy http://www.citrusandcandy.com/

{ 29 comments… read them below or add one }

tasha December 13, 2013 at 02:16

Hi, I was just wondering how many truffles this makes? I want to make some for the family gatherings at christmas!

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Citrus and Candy December 13, 2013 at 02:44

Hi I’m only going to be guessing here, but at least 20? Depends on the size you roll your truffles but again this is only an estimation. Apologies but I didn’t count how many this made at the time, and I’d probably miscount anyway with all the sneaky truffles I was stealing while preparing it lol. Hope this helps!

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Janet November 5, 2013 at 10:34

Can you tell me how you sweeten the Dutch cocoa? When I’ve tried to incorporate icing sugar in the past, it’s left a very definite white speck throughout the coating.

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Citrus and Candy November 5, 2013 at 14:55

Hi Janet, are you using the Dutch cocoa for coating the truffles? For coating truffles, make sure you use sweetened cocoa powder not Dutch-processed. But as a general tip; you can put Dutch-processed cocoa and icing sugar in a small food processor and whizz it up until it’s all combined (plus it’ll get rid of the icing sugar lumps).

Hope this helps!

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Anna @ The Littlest Anchovy November 7, 2012 at 11:55

Daaaaamn!!! I am trying to be healthy after the decandent weekend we just had and now you go and post this? Thats it, diet over for me :)
So good to see you again by the way :D

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Citrus and Candy November 8, 2012 at 00:38

You too Anna! It was a great weekend wasn’t it? Catch up soon ya? xx

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Stephanie November 7, 2012 at 11:36

These look so decadent! I am still deciding what I’m going to make for gift-food this year.. truffles are looking attractive
Stephanie recently posted..Homemade Feta – Cheesepalooza

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Rachel Southwood November 6, 2012 at 14:22

Such a great idea for the festive season, this year i’m going to be making my own hamper-style gifts with a mix of purchased and home made, I think these would look so cute stacked up in mini mason jars!
I’m in love with caramelised white chocolate as well. I can imagine that 1 of these would be far more than enough to sedate any sugar hankerings!

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Ida Alba November 1, 2012 at 18:34

Now I can’t stop thinking about making truffles. They look yummy!
Ida Alba recently posted..kimkardashian24h.com

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poorna@ presentedbyp October 31, 2012 at 11:56

Wow. I am so drooling right now. Gorgeous… that’s the word that comes to my mouth right now.

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Naomi, Between He and She October 23, 2012 at 23:29

Oh my gaga, I’m making these for my family (all wonderful cooks) asap. Thanks for the inspiration!

Cheers,

Naomi

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Samantha October 19, 2012 at 23:44

They look amazing!!

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Adrian (Food Rehab) October 19, 2012 at 23:32

Wooop! Love how I can count on you for salted caramel goodness!
Adrian (Food Rehab) recently posted..How I turned into the EATER I am today

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Christine @ Cooking Crusade October 17, 2012 at 22:44

You had me at caramel. x
Christine @ Cooking Crusade recently posted..Cheat Scones – Only three ingredients!

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Kankana October 17, 2012 at 15:53

I have been thinking truffles for a while now. Really should make a batch soon..
Kankana recently posted..Honeyed Fig Cake

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thecitygourmand October 16, 2012 at 09:33

Truffles are so quick to make. They look and taste just like a professional’s slaved over them! Perfect as gifts (maybe not in summer) ;)
thecitygourmand recently posted..Three Strikes

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Yelle October 16, 2012 at 06:43

Not only are your photos swoon-worthy, but your descriptions! If only I could eat one of these truffles via the computer screen.
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Katrina @ Warm Vanilla Sugar October 16, 2012 at 05:45

looove the look of this!
Katrina @ Warm Vanilla Sugar recently posted..Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}

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Dominika October 15, 2012 at 21:16

Oh, these look just WOW. And my favourite salted-sweet combination. And I have to mention your pictures are just perfect – they are twisting my senses in such a pleasant way… :)

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thelittleloaf October 15, 2012 at 19:14

You are officially the queen of salted caramel! These sound divine.
thelittleloaf recently posted..Chocolate Peanut Butter Birthday Cake

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Tina October 15, 2012 at 19:05

This is a great recipe, I’m going to bookmark it :)
Tina recently posted..Adrian Briones’ What the Heck is Filipino Food?

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Spencer October 15, 2012 at 15:12

Another sensational recipe! The girl has skills.
Spencer recently posted..Twizzlers Strawberry

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Tina @ bitemeshowme October 15, 2012 at 09:26

Oh man, these look like little balls of heaven! Love the fact that you’ve incorporated the salted caramel into the truffles. It makes like that much more happier ;)
Tina @ bitemeshowme recently posted..Honey’s Kettle Fried Chicken, Culver City – California USA

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chocolatesuze October 15, 2012 at 08:48

mmm baaaaalllsss

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Ashlae W, October 15, 2012 at 08:14

Oh. My. Yes. These sound divine! I’d have to substitute coconut milk for the cream, but I don’t think I’d be parting with these – I’d be taking them to a quiet corner, too :)
Ashlae W, recently posted..How to make peanut butter

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Emma @ Poires au Chocolat October 15, 2012 at 06:59

Om nom. Nom.

I’m curious about the caramelised white chocolate – how do you go about making it? I’ve tried it before but never made it.
Emma @ Poires au Chocolat recently posted..Chocolate Pecan Krantz Cake

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Citrus and Candy October 15, 2012 at 21:50

Hi Emma! It’s super easy to make the caramelised white chocolate. Just finely chop it and lay it on a lined baking tray then stick it in an oven for about 15-20 minutes, stirring it after the first 5 minutes then every 2 minutes until it’s nutty and browned. I’ve seen recipes that cook it at high temps like 190°C but I prefer doing it nice and slow at a lower temp, say around 160? David Lebovitz has the best post that I’ve seen on caramelising white chocolate so check it out if my rambling is a bit well, rambley lol ;)

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Gonzalo Ortega October 15, 2012 at 06:49

Excellent article of yours about salted caramel chocolate truffles. I like your article very much because I like any kind of tasty chocolate. I think your post chocolate is so tasty and I want to have salted caramel chocolate truffles. Moreover I have chocolate regularly. thanks a lot for your awesome post.
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Becs @ Lay the table October 15, 2012 at 05:39

These look beautiful! Love the two different coatings – caramelised white chocolate?! Oh go on then!
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