These melt-in-your-mouth Salted Caramel Chocolate Truffles are rich, creamy, and simpler to make than you might expect. A hot caramel sauce is poured over finely chopped dark chocolate to create a silky caramel ganache that sets into a scoopable filling. Roll the chilled ganache into balls and coat them with cocoa, nuts, or sprinkles for elegant, indulgent treats.
I don’t particularly celebrate Valentine’s Day, but any excuse to enjoy more chocolate works for me. Sometimes I create an elaborate chocolate board, and other times I prefer a simple batch of homemade truffles. These Salted Caramel Chocolate Truffles combine a smooth salted caramel sauce with good-quality bittersweet chocolate for a balanced sweet-and-salty flavor.
Instead of pouring hot cream over chocolate as you would for a classic ganache, this recipe uses a hot caramel (made with sugar, cream, and butter) poured over chopped chocolate to make a caramel-chocolate ganache. Chill the ganache until firm, then scoop, roll, and coat. They are perfect for gifting or enjoying at home.
They’re easy to prepare and make an elegant homemade confection without expensive store-bought alternatives.
Why you’ll love this recipe
- A dreamy blend of homemade salted caramel and rich dark chocolate for a refined sweet-and-salty flavor.
- Quick and economical: the truffles come together with basic ingredients and little active time.
- Make ahead: the ganache can be prepared in advance and shaped when convenient. Refrigerated truffles will keep for up to two weeks.
- Customizable coatings: cocoa powder, chopped nuts, coconut, or chocolate sprinkles all work beautifully.
Recipe ingredients
The homemade caramel sauce takes under 10 minutes to prepare, though store-bought caramel can be used if you’re short on time.
- Granulated sugar – 1/2 cup for the caramel base.
- Water – a small amount to dissolve the sugar at the start.
- Heavy cream – adds creaminess and makes the caramel pourable.
- Butter – provides shine and a rounded, buttery flavor.
- Bittersweet chocolate – about 4 ounces, finely chopped so it melts quickly. Dark or bittersweet chocolate balances the caramel’s sweetness best.
- Salt – flaky sea salt or finishing salt (1/4 to 1/2 teaspoon) to enhance the caramel and chocolate.
- Coatings – cocoa powder, finely chopped nuts, shredded coconut, or sprinkles, depending on your preference.
Quantities and full instructions are given in the recipe card below.
How to make caramel truffles
Making homemade salted caramel is straightforward and quick. The caramel sauce is poured hot over the chopped chocolate, then stirred until smooth to form a rich caramel-chocolate ganache. Chill until firm, scoop into balls, and finish with your chosen coatings.
Pro tip: Make the caramel in advance or prepare the ganache a day or two ahead. Reheat the caramel gently if it firms before use.
Prepare the salted caramel sauce
- Combine the sugar and water in a medium saucepan and stir gently until the sugar is evenly moistened. Cover and cook over medium heat until the sugar dissolves, about 3–4 minutes. Remove the lid and continue to cook.
- Increase heat to high and avoid stirring. The mixture will bubble; as the bubbles slow and the syrup begins to color, gently swirl the pan to distribute the heat. Watch closely to prevent burning.
- When the syrup reaches a golden-amber color, remove the pan from the heat.
- Carefully whisk in the heavy cream in small amounts (the mixture will bubble vigorously). Add the butter and salt, whisking until smooth and glossy. If the caramel firms, return to low heat and whisk until smooth.
Prepare the chocolate caramel ganache
- Place the finely chopped bittersweet chocolate in a medium heatproof bowl.
- Pour the hot caramel sauce over the chocolate, ensuring all pieces are submerged. Let the mixture rest 1–2 minutes so the chocolate softens.
- Stir slowly until the ganache is smooth and fully emulsified, about 1–2 minutes. If small unmelted bits remain, warm briefly in short bursts and stir until smooth, taking care not to overheat.
- Cover and chill the ganache for 1–2 hours, or until firm enough to scoop and roll.
Assemble the truffles
- Line a baking sheet with parchment paper. Using a teaspoon, cookie scoop, or small melon baller, portion rounded spoonfuls of ganache onto the sheet.
- Quickly roll each portion between your palms until smooth. If the ganache becomes too soft or sticky, chill the tray for 10 minutes to firm it up.
- Roll each truffle in your chosen coating—cocoa powder, chopped nuts, shredded coconut, or sprinkles.
- Arrange the truffles on the sheet and allow them to come to room temperature before serving for a softer, creamier texture.
Recipe FAQs
I recommend good-quality bittersweet chocolate. Because the caramel adds sweetness, darker chocolate gives better balance. You may use a mix of bittersweet and semi-sweet if desired; avoid milk chocolate.
Can I use store-bought caramel sauce?
Yes. Heat 1/3–1/2 cup of a thick store-bought caramel until very hot, then pour it over the chopped chocolate and proceed with the ganache steps.
How long do homemade truffles last?
Stored in the refrigerator, truffles will keep up to two weeks. For best texture and flavor, bring them to room temperature (20–30 minutes) before serving.
Can caramel truffles be frozen?
Freezing is not recommended as it can change the texture and cause separation when thawed.
Recipe notes
- Make ahead: The caramel or the ganache can be prepared in advance. Refrigerate the ganache and shape within 1–2 days for the best results.
- To save time, use 1/3–1/2 cup of quality store-bought caramel sauce, heated until very hot so it will melt the chocolate.
- Coating ideas include unsweetened cocoa powder, finely shredded coconut, chopped toasted nuts, or chocolate sprinkles.
- These truffles are easily doubled or tripled for gifting or entertaining.
More homemade candy recipes
- Almond dragees
- Chocolate peanut butter fudge
- Rocky road candy
- Homemade peanut butter cups
- Peppermint bark
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your creations.
Salted Caramel Chocolate Truffles
Servings: 16 truffles
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
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, chocolate jimmies
Instructions
Prepare the salted caramel sauce
- Combine sugar and water in a medium saucepan and stir gently until the sugar is moistened. Cover and cook over medium heat until the sugar dissolves, about 3–4 minutes; then remove the lid.
- Cook over high heat without stirring until the mixture turns a golden-amber color. Swirl the pan gently if needed to avoid hotspots.
- Remove from heat and whisk in the cream slowly to avoid excessive bubbling. Add butter and finishing salt, whisking until smooth.
- If the caramel hardens, reheat gently over low heat and whisk until smooth.
Prepare the caramel ganache
- Place chopped chocolate in a bowl. Pour the hot caramel over the chocolate, ensuring it is submerged. Let sit 1–2 minutes.
- Stir until smooth and emulsified. If needed, warm in short intervals and stir until smooth. Cover and refrigerate 1–2 hours, until firm enough to scoop.
Assemble the truffles
- Scoop rounded portions of ganache onto a parchment-lined sheet and roll into balls. If too soft, chill briefly.
- Roll truffles in your chosen coating and serve at room temperature for the best texture.
Notes
- Make the caramel or ganache ahead of time. The ganache can be made 1–2 days before shaping.
- Using heated store-bought caramel (1/3–1/2 cup) is a convenient shortcut.
- Nutrition estimates do not include optional coatings.
- This recipe can be doubled for larger batches.
Nutrition (per truffle)
Serving: 1 truffle — Calories: 90 kcal; Carbohydrates: 10 g; Protein: 1 g; Fat: 5 g; Saturated Fat: 3 g; Sugar: 9 g; Sodium: 86 mg.