Salted caramel truffles

Teaming sweet flavours with salt is not a new discovery, but in recent years the combination of salt and caramel has worked its way from the culinary elite to mainstream tastes. And a good thing, too.

  • 45 mins preparation
  • Makes 25 Item
  • Print


Salted caramel truffles
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 tablespoon water
  • 2/3 cup (160ml) pouring cream
  • 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 1 teaspoon sea salt flakes
  • 200 gram (6½ ounces) milk eating chocolate, melted


Salted caramel truffles
  • 1
    Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until golden brown. Add cream; stir over low heat until toffee pieces melt. Remove from heat; stir in dark chocolate and half of the salt until smooth. Refrigerate mixture overnight.
  • 2
    Working with a quarter of the chocolate mixture at a time (keep remainder refrigerated), roll rounded teaspoons of mixture into balls; place on foil-lined tray. Freeze until firm.
  • 3
    Working quickly, using two forks, dip truffles in milk chocolate. Return truffles to tray; sprinkle with remaining salt. Refrigerate truffles until firm.

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