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Salted Caramel Fudge Truffles

Salted caramel fudge truffles pair semisweet chocolate centers with a smooth caramel filling and a crisp chocolate coating. A sprinkle of flaky sea salt finishes each bite, and the truffles chill until firm before dipping.
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Prep Time 25 minutes
Cook Time 5 minutes
chilling and resting 3 hours 13 minutes
Total Time 3 hours 43 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the truffle centers
  • 16 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream
  • 0.33 cup caramel sauce thick
  • 0.5 tsp fine salt
  • 1 tsp vanilla extract
For the coating
  • 8 oz semisweet chocolate finely chopped
  • 2 tsp refined coconut oil
  • 0.5 tsp flaky sea salt

Equipment

  • 1 small saucepan
  • 1 baking sheet
  • 1 microwave

Method
 

Make the truffle centers
  1. Put the 16 ounces of semisweet chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat until steaming and small bubbles form around the edge, 3 to 4 minutes.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 3 minutes.
  5. Stir the chocolate mixture until smooth.
  6. Stir in the caramel sauce, fine salt, and vanilla extract.
  7. Cover and refrigerate until firm enough to scoop, 2 to 3 hours.
  8. Line a baking sheet with parchment paper.
  9. Scoop the mixture into 1-tablespoon portions.
  10. Roll each portion into a ball and arrange on the sheet.
  11. Refrigerate for 20 to 30 minutes to firm.
Make the coating
  1. Combine the remaining semisweet chocolate and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring after each, until smooth, about 1 to 2 minutes.
  3. Dip each truffle in the melted chocolate.
  4. Let the excess chocolate drip back into the bowl and return each truffle to the lined baking sheet.
  5. Sprinkle with flaky sea salt before the coating sets.
  6. Refrigerate the truffles for 15 minutes, until the coating is set.
  7. Transfer to an airtight container and refrigerate for up to 1 week.

Notes

For neater dipping, make sure the centers are firm before coating. Store in an airtight container in the refrigerator for up to 1 week; freezing is not recommended for the best coating texture. For a dairy-free variation, use dairy-free semisweet chocolate, coconut cream, and dairy-free caramel sauce.