Salted Caramel-Bittersweet Chocolate Truffles
These truffles literally melt in the mouth. They are rich with a creamy, velvety texture. I use fleur de sel, a delicate french sea salt, to give these truffles a slightly salty flavor that enhances both the caramel and the chocolate. I’m tempted to eat them all myself, but will gladly share them with family and friends.
Store the truffles between layers of waxed paper in an airtight container in the refrigerator up to 1 month. To freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost the truffles overnight in the refrigerator and bring to room temperature before serving.
Makes5 dozen 1-inch truffles
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Formal Dinner Party
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureChocolatey, Creamy, Rich, Salty, Sweet
Type of DishChocolate Dessert, Dessert
- 18 ounces bittersweet chocolate (62 to 72% cacao content), finely chopped, divided
- 3 ounces (6 tablespoons) unsalted butter
- ¾ cup (5 ounces) granulated sugar
- ¾ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2½ teaspoons fleur de sel or other fine grained sea salt, divided
- 2 tablespoons unsweetened cocoa powder (natural or Dutch-processed)
Place 8 ounces of the chopped chocolate in a 2-quart bowl and set aside.
Cut the butter into small pieces and place it in a 2-quart saucepan with the sugar. Cook over medium heat, stirring with a heat-resistant spatula, until the sugar and butter melt. Raise the heat to medium-high and cook until the mixture turns amber colored, about 5 minutes.
At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat. Stir the cream into the butter mixture until completely smooth. Be careful because the cream will bubble and may splatter when added.
Remove the saucepan from the heat and stir in the vanilla and 1½ teaspoons of salt until thoroughly blended. Immediately pour the caramel over the chocolate in the bowl. Let it stand for 15 to 30 seconds, then stir together until smooth. Cover the bowl with plastic wrap and cool to room temperature. Chill until thick, about 1 hour.
To Make the Truffles:
Line 2 baking sheets with waxed or parchment paper. Use a 1-inch round ice cream scoop to scoop out the truflles and place them on the baking sheet. Chill uncovered for 20 minutes.
Dust your hands with cocoa powder and roll the truffles into balls.
Melt 7 ounces of the chocolate in the top of a double boiler over low heat, stirring frequently. Or melt the chocolate in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst to make sure the chocolate is melting evenly.
Remove the top pan of the double boiler, if using, and wipe it dry. Add the remaining 3 ounces of chocolate in 3 stages, stirring until it’s completely melted. This tempers the chocolate so it won’t have any streaks.
Keep the chocolate warm over a pan of water that is 2 degrees warmer than the chocolate. Line a baking sheet with waxed or parchment paper.
Place a truffle into the melted chocolate and coat completely. Use a truffle dipper or a plastic fork with the two middle tines broken out to lift the truffle from the chocolate. Let the excess chocolate drip off, then place the truffle on the clean lined baking sheet.
After dipping 5 truffles at a time, sprinkle a few grains of the remaining salt on top of each. Let the truffles set at room temperature or place them in the refrigerator for 15 minutes.
Serve the truffles at room temperature.
2009 Carole Bloom