Candy

Salted Caramel Chocolate Truffles

4.84 from 12 votes
With just four ingredients, you can make smooth, delicious, simple Salted Caramel Chocolate Truffles for any occasion — but they taste extra special on Valentine's Day!

Hi Bold Bakers!

Salted Caramel Chocolate Truffles always impress people — there’s something that seems too fancy about homemade truffles, right? The secret is, that these homemade salted caramel chocolate truffles are so easy to make, and you only need four ingredients! 

These truffles are smooth and super delicious. I love the flavor combination of salt and caramel, but this truffle really lets the chocolate shine, with just a hint of caramel. I like to use my Signature Salted Caramel Sauce, but feel free to use store-bought as well.

My truffles are great for Valentine’s Day! Serve them as dessert after a romantic meal, alongside champagne, or bag a few up in a cute bag and give them as gifts! 

What Are Salted Caramel Chocolate Truffles?

Truffles are a popular gift around Valentine’s Day. Likely, they’re what you’d eat first out of a heart-shaped box of candies! These homemade salted caramel chocolate truffles are just as delicious as any gourmet truffles you can find in the store — and a lot cheaper to make than to buy! 

The chocolate and caramel ganache is chilled until it is set, rounded, coated in melted chocolate, and then rolled in cocoa powder. They’re super indulgent and chocolatey and a great treat to make in advance! 

Prepping and covering the Salted Caramel Chocolate Truffle

What You Need To Make Salted Caramel Chocolate Truffles

  • Measuring cups and spoons
  • Mixing bowls
  • Small pot or microwave-safe bowl
  • Baking sheet
  • Parchment paper

How To Make Salted Caramel Chocolate Truffles

You’ll be shocked at how easy it is to make homemade truffles — now, the only hard part about making it a great Valentine’s Day gift is making your own heart-shaped box to deliver them in! Here is how you make salted caramel chocolate truffles (and don’t forget to get the full recipe with measurements, on the page down below):

  1. To make the truffle mixture, roughly chop the bittersweet chocolate, place it into a medium bowl, and set aside.
  2. In a small pot or in the microwave, heat the salted caramel sauce and cream together until hot.
  3. Pour the hot caramel mixture over the chocolate and let it stand for 10 minutes. Once the chocolate has melted, give it all a stir to emulsify, but just briefly. If you overmix, you risk making the mixture oily. 
  4. Once the mixture is smooth, place it into the refrigerator and let it chill until set. This will take about 4 hours, but you can let it rest overnight. (You can make this ganache up to 3 days in advance.)
  5. Once the ganache has set, line a small baking sheet with parchment paper. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until it becomes a smooth ball in your hands. Repeat with the remaining ganache and then chill until you are ready to coat them in chocolate.
  6. To coat the truffles, place a spoonful of melted chocolate in your palm and roll the chilled truffle in it until coated. Right away, toss the truffle into cocoa powder and allow it to coat the wet chocolate. Repeat with the remaining truffles, then allow them to set in the fridge. 
  7. Let the truffles come to room temperature before serving.

Gemma’s Pro Chef Tips For Making Salted Caramel Chocolate Truffles

  • Not a fan of bittersweet chocolate? Use a sweeter, milk chocolate — something around 60% cocoa solids.
  • Use my signature Salted Caramel Sauce!
  • You don’t need to use heavy whipping cream for this recipe, any type of fresh cream will do.
  • You can make the ganache up to 3 days in advance so you can have them ready to go as gifts!
  • Want a simple way to finish your truffles? Roll the truffle in toasted, finely chopped hazelnuts. 
  • Do you like a little texture in your truffle? Add toasted chopped nuts or ground praline to your ganache! 

Rolling the chocolate truffles and placing them on the baking sheet.

How Do I Store Salted Caramel Chocolate Truffles?

You can store salted caramel chocolate truffles in an airtight container in the refrigerator until you are ready to serve, but be sure to allow them to sit at room temperature for a bit for the best flavor! 

Make More Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Salted Caramel Chocolate Truffles Recipe

4.84 from 12 votes
With just four ingredients, you can make smooth, delicious, simple Salted Caramel Chocolate Truffles recipe for any occasion — like Valentine's Day!
Author: Gemma Stafford
Servings: 30 truffles
Prep Time 20 mins
Chill for 4 hrs
With just four ingredients, you can make smooth, delicious, simple Salted Caramel Chocolate Truffles recipe for any occasion — like Valentine's Day!
Author: Gemma Stafford
Servings: 30 truffles

Ingredients

  • 1 ⅓ cups (8oz/225g) bittersweet chocolate
  • ¾ cup (7½ oz/213g)  salted caramel sauce (homemade or store bought)
  • ¼ cup (2oz/57g) heavy cream

Chocolate Coating

  • 1 cup (6oz/170g) bittersweet chocolate
  • 3 tablespoons unsweetened cocoa powder

Instructions

Chocolate Truffle Mixture

  • Roughly chop the bittersweet chocolate and place into a medium bowl. Set aside.
  • In a small pot or in the microwave, heat the salted caramel sauce and cream together until hot.
  • Pour the hot caramel sauce over the chocolate, and let stand for 10 minutes. Once the chocolate has melted give the truffle mix a stir to emulsify but just briefly. Over mixing can cause the mix to separate and become oily.
  • When the mixture is smooth, transfer to the refrigerator and allow to chill until set, about 4 hours or overnight. The ganache can be made up to 3 days in advance.

Coating the Truffles

  • Line a small baking sheet with parchment. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill until ready for coating in chocolate.
  • Melt the coating chocolate over in a bowl over a pot of simmering water*. Place a spoonful of the melted chocolate in the palm of your hand. Roll the chilled truffle in the chocolate until coated.
  • Straight away toss the truffle into cocoa powder and allow the cocoa to stick to the wet chocolate. Continue with the remaining truffles. Allow the truffles to set in the fridge.
  • Store in an airtight container in the refrigerator until ready to gift, but just before eating allow them to sit at room temperature for the best flavor. Enjoy!
  • *The chocolate can be melted carefully in a microwave, a few seconds at a time until it is almost melted, then allow it to stand and mix it.

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Anja Leeves

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3 months ago

Hey Gemma, I only have dark chocolate, can it be used?

Manvi
Manvi
3 months ago

Hi Gemma !
Can I use compound dark chocolate instead of bitter/dark chocolate.

Also can coat the balls with roasted nuts instead of cocoa powder

Last edited 3 months ago by Manvi
Anja Leeves
3 months ago

Chocolate Heaven! These truffles were very easy although it took a morning to make them as there was chilling time involved. But being in Lockdown 🇬🇧 I had allocated a day so I could make these in readiness for Valentine’s Day (sharing the love with friends and neighbours)
I weighed each portion to 25g and once chilled, coated with finely grated dark chocolate. It made 29 for me.

Claire0511
3 months ago

Can I use tin carnation caremel for this recipe? X

EllenF
EllenF
3 months ago

I notice you don’t mention the yield. How many truffles can I expect to get from the recipe?

Gretchen
3 months ago

I’m having a hard time following what looks like a simple recipe! I don’t see any reference to melting chocolate for the coating. When do you do that? And put it in the palm of your hand? What consistency would it be? Is there a step or two missing or is it me? You’re the best, Gemma, help a poor girl out. 🙂

Last edited 3 months ago by Ghesse
SARA KENDRICK
3 months ago

I would like to be able to save my favorite recipes somewhere, or at least mark or star them for later .you might already have a way to do that but I can’t seem to see it .thanks sara

Last edited 3 months ago by Sara1956

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!