Decadent Salted Caramel Truffles
Indulge in these decadent Salted Caramel Truffles, featuring silky chocolate ganache, nutty browned butter, and a hint of bourbon for a sophisticated, bakery-quality treat.
Equipment
- Small pan
- Medium saucepan
- Medium glass bowl
- Rimmed baking sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons butter cut into small cubes
- 1/2 teaspoon fleur de sel or finishing salt
- 4 ounces bittersweet chocolate chopped fine
- Optional coatings: cocoa powder, chopped nuts, or chocolate jimmies
Instructions
Prep the Flavor Base
- In a small pan, melt the cubed butter over medium heat until the milk solids turn golden and smell nutty. Remove from heat immediately. In a separate cup, stir 1 tablespoon of dark rum or bourbon into the heavy cream and set aside.
- Combine sugar and water in a medium saucepan. Cover and cook over medium heat for 3 to 4 minutes until the sugar melts. Remove the lid and brush away any stray sugar grains from the sides with a damp pastry brush.
Cook the Caramel
- Increase heat to high and boil the syrup without stirring. Swirl the pan occasionally as the color deepens. Once it reaches a golden amber shade, remove from heat.
- Slowly whisk the cream and bourbon mixture into the caramel, followed by the browned butter and fleur de sel, until the mixture is glossy and smooth.
- If the mixture hardens, return to medium-low heat and whisk until it loosens and becomes completely smooth again.
Make the Ganache
- Place the finely chopped chocolate in a bowl and pour the hot caramel over it. Let it sit undisturbed for 2 minutes to soften the chocolate.
- Stir slowly for 1 to 2 minutes until the ganache is thick and shiny. If needed, microwave at 50% power in 15-second intervals until smooth.
Chill, Shape, and Coat
- Cover and refrigerate the ganache for 1 to 2 hours until it is firm enough to hold its shape.
- Line a baking sheet with parchment. Scoop heaping teaspoon portions and roll into balls. If they stick, chill the scoops for 10 minutes before rolling.
- Roll the truffles in your choice of cocoa powder, nuts, or jimmies. Serve at room temperature for the best texture.
Notes
Pro Tip for Smoothness: Ensure the bittersweet chocolate is chopped very fine before adding the caramel. Large chunks can lead to a lumpy ganache that is difficult to emulsify.
Success Secret: Do not stir the sugar once it begins to boil. Stirring can cause the sugar to crystallize, resulting in a grainy texture instead of a smooth caramel.
Storage Instructions: Store these truffles in an airtight container in the refrigerator for 1 to 2 weeks. For long-term storage, they can be frozen and thawed overnight in the fridge.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 92kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 11mgSodium: 52mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 2IUCalcium: 8mgIron: 1mg
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