Sea Salted Caramel Truffle Recipe

Prepare equipment and ingredients

Line an 8x8 inch (or similar) baking dish with parchment so caramel can be removed easily; have a candy thermometer ready. Measure cream, butter, salt, water, and corn syrup so they are within reach.

In a medium heavy-bottomed saucepan combine granulated sugar, water, and corn syrup. Stir gently just to moisten sugar; do not splash sides of pan. Place over medium heat.

Allow the sugar to dissolve without stirring. You may gently swirl the pan occasionally. Watch the color carefully; once it reaches a deep amber (about 340°F / 170°C on a candy thermometer) remove from heat immediately to avoid burning.

Carefully and slowly pour the warm heavy cream into the hot caramel while stirring constantly (steam will rise). Stir until combined and simmer briefly until smooth.

Add the unsalted butter and sea salt, stirring until butter is fully melted and incorporated. Return to low heat and cook until the caramel reaches 235–240°F (soft-ball stage) if you want slightly firmer truffle centers, about 2–4 minutes. If you prefer slightly softer centers, stop at 230–235°F.

Pour the caramel into the prepared lined pan and set aside to cool at room temperature until set but still pliable, about 1.5–2 hours. For faster setting, refrigerate until firm (about 45–60 minutes) but allow to come to room temperature briefly before cutting so it doesn't break.

Chop the bittersweet chocolate finely and place in a heatproof bowl. If using, weigh or measure the cocoa butter or oil and butter so they are ready.

Warm 1/2 cup of the heavy cream (from the caramel step; reserve extra if needed) just to a simmer. Pour the hot cream over the chopped chocolate and let sit 30–60 seconds to soften the chocolate.

Whisk gently from the center outward until a smooth, glossy ganache forms. Add 1 tablespoon unsalted butter and the optional cocoa butter or vegetable oil and whisk until incorporated. If ganache is too thick, add 1–2 teaspoons warm cream to reach a dipping consistency.

If the ganache has cooled and stiffened, warm it gently over a double boiler or in short bursts in the microwave (5–7 seconds) and stir until smooth. Keep ganache warm but not hot for dipping.

Cutting the caramel

Turn the set caramel out of the pan using the parchment. Peel parchment away and trim edges. Using a sharp knife lightly oiled or dusted with powdered sugar, cut the caramel into 1-inch squares (yield ~36 small pieces depending on thickness). If caramel is very sticky, dust the knife with a little cocoa powder or refrigerate caramel briefly to firm up before cutting.

Place the caramel squares on a parchment-lined tray and chill 10–15 minutes so they are firm but not rock-hard; this makes enrobing easier.

Working quickly, hold a caramel square with dipping forks or two forks, dip into the warm ganache covering completely, then lift and allow excess chocolate to drip back into the bowl. Place on parchment. If necessary, use a small offset spatula to smooth the base. If ganache cools too much, rewarm gently.

While the coating is still wet, sprinkle a small pinch (about a few flakes) of fine sea salt on top of each truffle. This highlights the salted caramel flavor.

If desired, dust the bottoms or whole truffles lightly with unsweetened cocoa powder once the coating has set for a more rustic finish.

Allow dipped truffles to set completely at room temperature (30–60 minutes) or refrigerate for 10–15 minutes to speed up setting. Store finished truffles in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature for 2–3 days. Bring to near room temperature before serving for best texture.