Description
Decadent chocolate truffles with a luscious, gooey caramel center, featuring a rich ganache shell that is easy to make without baking. Perfectly smooth and creamy with optional coatings of cocoa powder, melted chocolate, or nuts, these truffles are a delightful homemade treat.
Ingredients
Scale
Chocolate Shell
- 8 oz semi-sweet or dark chocolate (chopped or chips)
- ½ cup heavy cream
- 1 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
Caramel Center
- Soft caramel candies or thick caramel sauce
- Optional: flaky sea salt (highly recommended)
For Coating (optional but fancy)
- Cocoa powder
- Melted chocolate
- Chopped nuts or shredded coconut
Instructions
- Make the ganache: Heat the heavy cream until it is just steaming and not boiling. Pour the hot cream over the chopped chocolate and butter. Let it sit undisturbed for 2 minutes to soften the chocolate, then stir gently until the mixture is completely smooth. Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Chill: Refrigerate the ganache for 20–30 minutes until it firms up enough to be scoopable but remains soft to the touch, making it easy to form into truffles.
- Prep caramel centers: If using soft caramel candies, cut them into small pieces suitable for the center of each truffle. If using thick caramel sauce, spoon small dollops onto a tray and freeze them for 10–15 minutes to make them easier to handle and wrap.
- Form truffles: Using a tablespoon, scoop out the chilled ganache and flatten it slightly in your hand. Place a piece or dollop of caramel in the center, then carefully roll the ganache around the caramel to form a smooth ball. Work efficiently to avoid melting the ganache with warm hands.
- Coat & finish: Choose your coating method. Roll the truffles in cocoa powder for a classic finish, dip them in melted chocolate for a shiny shell, or leave them glossy and plain. Optionally sprinkle with flaky sea salt for a tasteful contrast that enhances the caramel’s flavor.
- Set: Place the coated truffles in the refrigerator and chill for 10–15 minutes until firm and ready to eat. Enjoy right away or store for later indulgence.
Notes
- Work quickly when forming the truffles to prevent the ganache from melting in your hands.
- Use good quality chocolate for the best flavor and texture.
- Flaky sea salt adds a gourmet touch and heightens the taste experience when paired with caramel and chocolate.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
- Allow truffles to sit at room temperature for a few minutes before serving for optimal gooey texture.
