Description
Rich, buttery caramel wrapped in dark chocolate and finished with flaky sea salt — perfect for gifts and parties.
Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup water
- 3/4 cup (180 ml) heavy cream, warmed
- 6 tbsp (85 g) unsalted butter, diced
- 1 tsp vanilla extract
- 1–1.5 tsp flaky sea salt, divided
- 12 oz (340 g) dark chocolate (60–70% cocoa) for coating
- Optional: 1 tbsp unsalted butter for a silkier center
Instructions
- Line an 8×8 pan with parchment. Warm the cream.
- In a heavy saucepan combine sugar and water; cook over medium heat without stirring until it turns amber.
- Remove from heat; slowly add warm cream while stirring (it will bubble).
- Return to medium-low and stir until smooth. Add butter and vanilla; stir.
- Attach candy thermometer and bring to 245–250°F (118–121°C).
- Remove from heat and immediately stir in 1/2 tsp sea salt.
- Pour into the prepared pan. Cool to room temperature, then chill 90–120 minutes until firm.
- Use a small scoop to portion, roll into 1-inch balls, and place on a parchment-lined tray. Chill 15 minutes.
- Temper chocolate (or melt and cool to 88–90°F). Dip each ball, tap off excess, then place on parchment and sprinkle with flaky sea salt before chocolate sets.
Notes
Chill the caramel for 90 minutes for easier rolling. Use a candy thermometer for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg