Caramel Truffles
These easy-to-make Caramel Truffles are rich and creamy with a thick, decadent chocolate caramel filling, a hard chocolate coating, and decorated with flaked sea salt! The perfect salty-sweet combo.
Servings 26 truffles
Calories 162kcal
Ingredients
- 28 caramels unwrapped
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 12 oz chocolate candy melts or chocolate almond bark - 1 bag
Flaked sea salt - optional for garnish
Instructions
- Line a square 8x8 pan with parchment paper or foil leaving excess over the sides to make removing easier.
- Add the caramels, chocolate chips, and heavy cream to a microwave-safe bowl.
- Microwave for 1 minute, stir, and continue heating for 10-15 seconds intervals until the caramels and chocolate chips are almost melted.
- Remove from the microwave and stir until smooth.
- Spread the mixture evenly into the prepared pan.
- Chill for 1 hour or until firm in the refrigerator.
- Remove from the refrigerator. Using the extra parchment paper or foil, lift the prepared caramel from the pan and place it on a cutting board.
- Cover 2 baking sheets with parchment paper.
- Cut the caramel into 30 pieces using a sharp knife.
- Roll each piece into a ball and place them on one of the prepared baking sheets.
- Return to refrigerator to chill for 1 hour or until firm.
- Add the chocolate candy melts to a microwave-safe bowl, microwave 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 then allow the excess chocolate to drip off. Use the second fork to remove the truffle onto the second prepared baking sheet.
- Immediately add sea salt while the chocolate is still wet- if using.
- When all the truffles are coated with chocolate, return them to the refrigerator to chill until firm.
- Transfer to an airtight container and store them in the refrigerator for up to 2-3 weeks.
- Serve at room temperature.
Notes
- To add chocolate drizzle, transfer the melted chocolate to a disposable piping bag. Snip the end of the bag and drizzle each truffle with melted chocolate.
- Add sea salt if you like.
- You can also fit the piping bag with a narrow tip for better control.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 45mg | Sugar: 19g | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.02mg | Net Carbohydrates: 13g