Salted Caramel Truffles

1. 1

   Place the chocolate in a heat resistant mold and set it aside for later use.

2. 2

   Add the sugar to a pot and cook it on low heat. Cook until it begins to caramelize.

3. 3

   Stir the caramelized sugar with a plastic spatula or spoon. Once the sugar browns, add half of the cream into the pot along with the vanilla and brown sugar. Mix well.

4. 4

   Cook until the mixture boils. Lower the heat and add the remaining cream. Mix everything well and remove any lumps.

5. 5

   Add the butter and salt and mix everything well.

6. 6

   Pour this caramel mixture into the mold where the chocolate was previously placed.

7. 7

   Cover the chocolate with plastic wrap and place the mold in the refrigerator for about 3 hours or until the mixture becomes firm.

8. 8

   Take small portions of the chocolate with your hands roll them into small balls about 1 inch in diameter.

9. 9

   Place the chocolate balls into the cocoa powder and cover the balls completely.

10. 10

    Refrigerate the truffles for at least 1 hour and then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.