Ingredients
Equipment
Instructions
Make the Salted Caramel Filling
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir until sugar dissolves.
- Cook over medium heat without stirring until the mixture turns a deep amber color. Swirl the pan occasionally for even cooking.
- Remove from heat and carefully whisk in the warm heavy cream. The mixture will bubble up.
- Stir in the butter and sea salt until the caramel is smooth. Transfer to a bowl and chill until firm, about 2 hours.
Make the Chocolate Ganache
- Place the finely chopped dark chocolate in a heatproof bowl.
- Heat 1 cup of heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- Add the softened butter and stir gently until the ganache is smooth and glossy.
- Let the ganache cool at room temperature until thick enough to scoop, about 1-2 hours.
Assemble and Coat the Truffles
- Scoop about 1 tbsp of ganache and flatten it in your palm. Place 1 tsp of chilled caramel in the center.
- Wrap the ganache around the caramel and roll it into a ball. Place on a parchment-lined baking sheet.
- Chill the assembled truffles for 30 minutes to firm up.
- Roll the chilled truffles in cocoa powder until evenly coated. Serve and enjoy.
Notes
For best results, use high-quality chocolate; it makes a significant difference in the final flavor.
Truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature for 15 minutes before serving for the best texture.
Truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature for 15 minutes before serving for the best texture.
