These melt-in-your-mouth Salted Caramel Chocolate Truffles are rich, silky and surprisingly simple to make. A warm, buttery salted caramel is poured over finely chopped dark chocolate to create a luscious caramel ganache. After chilling, the ganache is rolled into bite-sized truffles and coated with cocoa, chopped nuts, coconut or sprinkles for an elegant homemade treat that tastes far more sophisticated than the effort required.
I don’t observe Valentine’s Day particularly, but I will always welcome an excuse to eat extra chocolate. These Salted Caramel Chocolate Truffles are an indulgent twist on classic chocolate truffles: the caramel brings depth and a touch of salt that balances the dark chocolate perfectly. They’re ideal for gifting, sharing at gatherings, or enjoying by the dozen with a cup of coffee or tea.
Why you’ll love this recipe
- Decadent flavor: a homemade salted caramel combined with bittersweet chocolate yields a rich, balanced bite.
- Cost effective and simple: these truffles are much less expensive than many store-bought chocolates and require only a few pantry ingredients.
- Make ahead friendly: the ganache can be prepared in advance and the finished truffles keep well in the refrigerator for up to two weeks.
- Customizable coatings: roll the truffles in cocoa powder, finely chopped nuts, shredded coconut or sprinkles to suit your taste or occasion.
Recipe ingredients
The homemade caramel sauce takes about 10 minutes to make, though you can use a good store-bought caramel in a pinch. Below are the ingredients for a small batch that yields about 16 truffles.
- Granulated sugar – 1/2 cup for the caramel.
- Water – a splash to help dissolve the sugar while it melts.
- Heavy cream – about 1/4 cup; it softens and smooths the caramel to a pourable consistency.
- Butter – 2 tablespoons, cut into small cubes to enrich and add shine.
- Bittersweet chocolate – 4 ounces, finely chopped so it melts quickly. Dark or bittersweet chocolate works best because the caramel adds sweetness.
- Finishing salt – 1/4 to 1/2 teaspoon flaky sea salt or regular sea salt to accent the flavors.
- Optional coatings – unsweetened cocoa powder, chopped nuts, shredded coconut, chocolate jimmies or sprinkles.
Quantities here match the recipe card below; scale up if you want more truffles.
How to make caramel truffles
The process is straightforward: make the salted caramel, pour it over chopped chocolate to form a caramel-chocolate ganache, chill the ganache until firm, then scoop and roll into truffles. Each stage takes only minutes, and most of the time is hands-off chilling.
Pro tip: You can prepare the caramel sauce ahead of time and reheat it briefly when ready to make the ganache. Alternatively, make the ganache 1–2 days before forming the truffles.
Prepare the salted caramel sauce
- Combine the granulated sugar and water in a medium saucepan and stir gently until the sugar is evenly moistened. Cover the pan and cook over medium heat until the sugar melts, about 3–4 minutes. Remove the lid and continue to heat.
- Increase the heat to high and allow the sugar to bubble without stirring. The bubbles will change texture and the mixture will begin to color; gently swirl the pan if needed to distribute the heat and prevent burning.
- When the caramel reaches a deep golden-amber color, remove the pan from the heat.
- Carefully whisk in the heavy cream a little at a time (the mixture will bubble vigorously), then whisk in the butter and the finishing salt 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 so the pieces are submerged. Let stand 1–2 minutes to soften the chocolate.
- Stir slowly until the mixture is smooth and fully emulsified, about 1–2 minutes. If small bits remain, warm briefly in 15–20 second intervals at low power and stir until smooth, taking care not to overheat.
- Cover the ganache and chill in the refrigerator for 1–2 hours, or until firm enough to scoop and roll.
Assemble the truffles
- Line a baking sheet with parchment or wax paper. Use a teaspoon, small melon baller, or cookie scoop to portion the chilled ganache into rounded teaspoonfuls.
- Quickly roll each portion between your palms into a smooth ball. If the ganache becomes too soft or sticky to handle, chill the tray for 10 minutes and continue.
- Roll each truffle in your desired coating: cocoa powder, chopped nuts, shredded coconut or sprinkles.
- Arrange the finished truffles on the prepared sheet. Serve at room temperature for a creamier texture, or store in the refrigerator for up to two weeks.
Recipe FAQs
Use good quality bittersweet chocolate for best balance, since the caramel contributes sweetness. A blend of bittersweet and semisweet is acceptable, but avoid milk chocolate.
Yes. Heat 1/3–1/2 cup of store-bought caramel until very hot, then pour over the chopped chocolate and proceed. Homemade caramel yields the best flavor and texture when possible.
Stored in the refrigerator, they keep up to two weeks. For the best texture, let them sit at room temperature for 20–30 minutes before serving.
Freezing is not recommended, as it can change the ganache texture and affect flavor and mouthfeel.
Recipe notes
- Make ahead: Prepare the caramel sauce or the ganache a day or two in advance to save time when assembling.
- Quick option: Use 1/3–1/2 cup heated store-bought caramel if short on time—heat until piping hot so it will melt the chocolate.
- Roll truffles in any coating you prefer: cocoa powder, finely shredded coconut, chopped nuts, or sprinkles.
- Store in the refrigerator for up to 2 weeks; bring to room temperature before serving for the creamiest texture.
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, leave a review and tag the creator on social media so others can enjoy your results.
Salted Caramel Chocolate Truffles
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons butter, cut into small cubes
- 1/2 teaspoon finishing salt (fleur de sel or Maldon)
- 4 ounces bittersweet chocolate, chopped fine
- Optional coatings: cocoa powder, chopped nuts, chocolate jimmies, shredded coconut
Instructions
Prepare the salted caramel sauce
- Combine sugar and water in a medium saucepan. Stir gently to moisten the sugar, cover, and cook over medium heat until the sugar melts, about 3–4 minutes. Remove the lid.
- Increase heat to high and cook without stirring until the caramel turns a golden-amber color, swirling the pan gently if needed to avoid burning.
- Remove from heat and carefully whisk in the cream a little at a time. Whisk in the butter and finishing salt until smooth.
- If the caramel firms before use, warm it over medium-low heat while whisking until smooth.
Prepare the caramel ganache
- Place chopped chocolate in a medium bowl. Pour hot caramel over the chocolate so it is fully covered and let stand 1–2 minutes.
- Stir slowly until the mixture is smooth and emulsified. If needed, warm gently in short intervals to melt any remaining bits.
- Cover and refrigerate 1–2 hours until firm enough to scoop and roll.
Assemble the truffles
- Line a rimmed baking sheet with parchment. Scoop heaping teaspoon portions of ganache and place on the sheet. Roll into balls; chill briefly if too soft.
- Roll the truffles in your chosen coating(s) and serve at room temperature for the best texture.
Notes
- Make the caramel or ganache ahead to save time. Ganache can be made 1–2 days in advance.
- To speed things up, use 1/3–1/2 cup heated store-bought caramel to melt the chocolate.
- Nutrition information is an estimate and does not include optional coatings.
- This recipe can be doubled easily for larger batches.
Nutrition (estimated)
Serving: 1 truffle • Calories: 90 kcal • Carbohydrates: 10 g • Protein: 1 g • Fat: 5 g • Saturated Fat: 3 g • Sodium: 86 mg