Salted Caramel Chocolate Truffles

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Salted Caramel  Chocolate Truffles

Salted Caramel Chocolate Truffles
1/2 cup heavy cream
1 (12- oz.) bag semi-sweet chocolate chips
6 soft caramel candies
Morton Fine Sea Salt
cocoa powder

Courtesy of Morton Salt.

Makes: 24 truffles

Heat 1/2 cup heavy cream in a saucepan over low to medium heat. Pour 1 (12-oz.) bag semi-sweet chocolate chips into a microwave-safe bowl; microwave at 50% power for 40 seconds. (Chocolate will burn at full strength). Remove from microwave and stir well, repeating until chocolate is just melted. When cream is simmering, combine cream and chocolate in large bowl; whisk until well incorporated. Pour into shallow baking dish and cover with plastic wrap. Refrigerate for about 1 hour or until firm. While chocolate sets, cut 6 soft caramel candies into quarters (4 pieces each) and dip in Morton Fine Sea Salt. Reserve salted caramels to stuff truffles. Using a small melon baller, or two spoons, scoop chocolate into a ball and insert one piece of salted caramel into the middle of each truffle. Roll to create a ball-shape, then roll in cocoa powder and serve or reserve for later use. Can be refrigerated for up to 5 days.


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I used Werther's caramels, and they came out really hard. The truffle melted in your mouth immediately, then you were left with this hard pellet. Might try Kraft next time? Anyway, truffle was tasty and salt flavor was nice both with the truffle and as you slowly ate the caramel. I dipped tops in a little coarse kosher salt.

Comment Number: 4787


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