Salted Caramel Chocolate Truffles – a delicious recipe with castor sugar, water, milliliters pouring cream, salt, butter, dark chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the castor sugar and water in a medium sized saucepan and stir over a low heat to dissolve the sugar. Use a pastry brush dipped in hot water to brush away any sugar crystals that collect on the sides of the pot.
2
Allow the syrup to boil for 10 minutes without stirring until the syrup is a deep golden colour. Keep a close eye on the pot as sugar syrup burns very quickly!
3
Take the saucepan off the heat and carefully add the cream while whisking. (Take care as the sauce will bubble up.) Add the salt flakes and whisk until smooth. Lastly add the butter and whisk until you have a smooth, glossy sauce.
4
Place the dark chocolate in a mixing bowl. Pour half a cup of hot caramel sauce over the chocolate and allow to stand for a minute. Whisk well until all the chocolate has melted and the mixture is smooth. (The remaining sauce can be poured into a glass jar or bowl and stored in the fridge.)
5
Pop the bowl in the fridge for at least 1-2 hours until the mixture is firm enough to roll. It can also be left overnight (covered).
6
Roll teaspoonfuls of the mixture into balls. Dust generously with cocoa powder and store in the fridge.
913
kcal
Calories
53
g
Fat
107
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 300 grams castor sugar, 80 milliliters water, 250 milliliters pouring cream, 1/2 teaspoon sea salt flakes, and more.
Yes, Salted Caramel Chocolate Truffles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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