Caramel Sea Salt Truffles
Indulge in the perfect balance of sweet and salty with these decadent sea salt caramel chocolate truffles. With a creamy caramel center coated in rich bittersweet chocolate and finished with a sprinkle of sea salt, each bite is a luxurious treat for your taste buds. Perfect for gifting or treating yourself to a little luxury, these homemade truffles are sure to impress.
— Constant Cookbook
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 8 Tbs. (1 stick) unsalted butter
- 1 cup heavy cream
- 1 to 1 1/2 Tbs. sea salt, plus more for sprinkling
- 12 oz. bittersweet or semisweet chocolate, coarsely chopped
Instructions
- Lightly butter an 8-inch square baking pan.
- In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a simmer, stirring constantly, and then cook, stirring, until a candy thermometer registers 240°F, about 7 minutes. Remove from the heat and drizzle in the remaining 1/2 cup cream, stirring to mix well. The mixture will bubble up slightly.
- Return the pan to the heat and continue to cook until the thermometer registers 244°F, about 10 minutes more. Remove from the heat and pour the mixture into the prepared pan.
- Let stand for 1 1/2 to 2 hours. The mixture should be firm to the touch but not hard. Using a tablespoon, scoop out and form balls of caramel and place them on a sheet of aluminum foil. The caramel scraps can be gathered and shaped into balls by hand. Sprinkle each ball with a few grains of sea salt. Let stand for 1 hour before dipping.
- In the top of a double boiler set over but not touching gently simmering water, melt the chocolate. Remove from the heat and set aside. Line 2 baking sheets with waxed paper and top each with a wire rack. Using a fork, dip the caramel balls one at a time into the chocolate, turning to coat. Transfer to the wire racks to cool. Add a sprinkle of salt to the top of each truffle and let stand until the chocolate is firm and set.
- Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 week. Makes about 50 truffles.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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