These rich and decadent Chocolate Caramel Truffles have a luscious creamy center surrounded by a sweet chocolate shell with a delicate sprinkling of flakey sea salt. They’re the perfect homemade, bite-sized treat for any occasion.
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Caramel Chocolate Truffles
You just can’t beat the decadent chocolate flavor and creamy texture of truffles. There’s just something about them that feels fancy. With just four simple ingredients and a little flakey sea salt, you can make homemade truffles in a matter of a few minutes. The best part is that they taste just as delicious as those you get from expensive chocolate shops.
These chocolate caramel truffles are so easy to make, and when you bite into them, they practically melt in your mouth. They’re the perfect sweet treat to serve after a dinner party or special occasion, but easy enough to keep on hand for everyday snacking.
Why We Love This Recipe
- Irresistible flavors – Simple, yet decadent ingredients give these truffles an amazing combination of chocolate and caramel flavors.
- Easy to make – Making these homemade truffles could not be any easier. Perfect for those times when you need a last-minute dessert.
- Great for sharing – Whether you’re hosting a party or looking for a great gift for Valentine’s Day, Christmas, birthdays, or other special occasions, these truffles are always a hit.
- Caramels – You’ll use unwrapped store-bought caramel candies.
- Milk chocolate chips – Milk chocolate tastes great with caramel, but you can use other flavors of chocolate.
- Heavy whipping cream – This is what gives the center that luscious, creamy center.
- Chocolate candy melts or chocolate almond bark – You will dip the truffles in this to create a delicate chocolate shell.
- Flaked sea salt – Though the salt is optional, it provides the truffles with the perfect balance of flavor.
How to Make Homemade Chocolate Truffles
Step One: Melt the Chocolate and Caramels
- Line a square 8 x 8 pan with foil, leaving excess over the sides to make removing it easier.
- In a microwave-safe bowl, add caramels, chocolate chips and heavy cream.
- Heat for 1 minute and give it a good stir. Continue heating for 10-15 seconds until the caramels and chips almost melt.
Tip: You can also do this step in a small saucepan or double boiler on medium heat on the stove, if you prefer.
Step Two: Chill the Filling
- Remove from the microwave and stir until smooth and the chocolate melts completely.
- Spread the truffle mixture evenly into the prepared pan.
- Chill in the fridge for 1 hour or until the chocolate caramel mixture is firm.
Step Three: Roll the Mixture Into Balls
- Remove the truffle filling from the refrigerator using the extra foil and place it on the cutting board.
- Cover two baking sheets with parchment paper or wax paper.
- Cut into 30 pieces using a sharp knife.
- Roll each piece into a ball and place on the prepared baking sheet.
- Return to the refrigerator to chill for 1 hour or until firm.
Tip: You can also use a small cookie scoop or melon baller to help you get even-sized truffle shapes.
Step Four: Dip, Chill, and Serve
- Add chocolate candy melts to a microwave-safe bowl, heat for 1 minute, stir, and continue heating for 10-15 seconds at a time until the chocolate is almost melted. Remove from the microwave and stir until smooth.
- Work with 4 or 5 truffles at a time and leave the rest in the refrigerator. Using 2 forks, dip the truffle into the chocolate and let the excess chocolate drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.
- Immediately add flakey, coarse sea salt on top of the truffles.
- When all the truffles are coated with chocolate, return them to the refrigerator to chill until the delicate milk chocolate shell is dry and the truffles are firm.
- Transfer to an airtight container and store in the refrigerator up to 2-3 weeks
- Serve your salted caramel truffles at room temperature.
Suggestions and Alternatives
- Chocolate chips – We used chocolate chips, but you can use quality milk chocolate candy bars. To help them melt easier, just pulse them in the food processor, then add the chopped chocolate to the caramel and cream.
- Milk Chocolate – Feel free to swap out the milk chocolate for dark chocolate, white chocolate, or even peanut butter chocolate chips. If you like bittersweet chocolate, you may want to add a little powdered sugar to the mixture to sweeten it a little.
- Topping – Sea salt is amazing with these truffles. But for a different twist, you can roll them in cocoa powder, finely chopped nuts, or holiday sprinkles.
- Extracts – Add a drop of almond or vanilla extract after the chocolate filling has melted for extra flavor.
- Chocolate malt truffles – Add about a tablespoon of barley malt powder to the creamy filling. It will make them taste like chocolate ice cream malt.
- Chocolate drizzle – For an extra special touch, transfer melted chocolate to a disposable piping bag. Snip the end of the bag and drizzle the truffles with melted chocolate. You can also use store-bought or homemade caramel sauce.
How Do I Store Truffles?
Store leftovers refrigerated in an airtight container for about 2-3 weeks. You can also freeze them in a freezer-safe, airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing. Thaw in the refrigerator before eating.
What Can I Do If the Chocolate Coating Is Too Thick?
If the almond bark or melting wafers seem too thick, you can add about a teaspoon of vegetable oil or organic coconut oil to help loosen them up. Do not add water; this will cause the chocolate to seize.
Why is My Truffle Mixture Sticky?
The ganache center has to chill and firm up in the fridge before rolling it. Once rolled, work in small batches so you can keep the others in the fridge until you’re ready for them.
More Bite-Size Desserts
Chocolate Caramel Truffles
- 28 caramels unwrapped
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 12 ounces chocolate candy melts or almond bark
- flaked sea salt (optional) for garnish
- Line a square 8 x 8 pan with foil leaving excess over the sides to make removing easier.
- In a microwave safe bowl, add caramels, chocolate chips and cream.
- Heat for 1 minute, stir and continue heating for 10-15 seconds at a time until caramels and chips are almost melted.
- Remove from microwave and stir until smooth. Spread mixture evenly into prepared pan.
- Chill for 1 hour or until firm in the refrigerator.
- Cover 2 baking sheets with parchment paper and set aside.
- Remove from the refrigerator and using the extra foil, lift the caramels from the pan and place on cutting board.
- Cut into 30 pieces using a sharp knife.
- Roll each piece into a ball and place on prepared baking sheet.
- Return to refrigerator to chill for 1 hour or until firm.
- Add chocolate candy melts to a microwave safe bowl, heat for 1 minute, stir and continue heating for 10-15 seconds at a time until chocolate is almost melted.
- Remove from microwave and stir until smooth.
- Work with 4 or 5 truffles at a time and leave the rest in the refrigerator.
- Using 2 forks, dip truffle into chocolate and allow excess chocolate to drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.
- Immediately add sea salt, if using.
- When all the truffles are coated with chocolate, return to refrigerator to chill until firm.
- Transfer to airtight container and store in refrigerator up to 2-3 weeks. Serve at room temperature.
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