Strawberry Sea Salted Caramel Truffle Recipe

Prepare strawberries

Wash, hull, and finely chop strawberries so they measure about 1 cup. Set aside.

Cook strawberry reduction

Combine the chopped strawberries and 1/2 cup granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the fruit breaks down and the mixture is bubbling gently, about 6–8 minutes.

Thicken and finish filling

Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering strawberry mixture and cook 1–2 minutes more until slightly thickened. Remove from heat and stir in 2 tablespoons heavy cream, 1 tablespoon unsalted butter, and 1/4 tsp fine sea salt. Taste and adjust salt if necessary. Let the strawberry caramel cool to room temperature, then refrigerate until firm but still scoopable (about 30–40 minutes).

Make dry caramel

In a heavy-bottomed small saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten sugar, then cook over medium heat without stirring (you may swirl the pan) until the sugar melts and develops an amber color, about 6–8 minutes. Watch carefully to avoid burning.

Finish caramel

As soon as the caramel reaches a deep amber, remove from heat and carefully whisk in 2 tablespoons butter until melted. Slowly add 3 tablespoons warm heavy cream (stand back as it may bubble vigorously) while whisking until smooth. Stir in 1/4 tsp fine sea salt. Let the caramel cool to slightly warm (not hot) and thicken to a pourable but not runny consistency, about 10–15 minutes. If it becomes too thick, warm gently; if too thin, cool further.

Temper or melt chocolate

Chop 8 oz milk chocolate finely. Melt using a double boiler or gentle microwave bursts: heat to about 45–50°C (113–122°F) if tempering, then cool to 27–28°C (80–82°F) and rewarm slightly to 30–31°C (86–88°F) for use. If not tempering precisely, melt to smooth and maintain at a workable temperature. Stir in 1 tsp cocoa butter or 1 tsp vegetable oil if needed to smooth the chocolate.

Form chocolate shells

Using a silicone sphere mold or small chocolate bonbon mold (approx. 1-inch cavities), brush or spoon a thin layer of melted chocolate into each cavity, covering sides fully. Tilt mold to evenly coat and pour out excess. Place mold upside down on parchment for 2–3 minutes to set slightly, then chill 5–8 minutes until firm. Repeat with a second thin layer if needed to ensure sturdy shells. Chill until fully set.

Fill with layers

Pipe or spoon a small amount (about 1/2 tsp) of the chilled strawberry caramel into each chocolate shell, leaving room for the salted caramel layer on top. Next, add about 1/4 to 1/2 tsp of the cooled salted caramel over the strawberry layer, leaving a small gap at the top for sealing.

Seal truffles

Spread a thin layer of melted chocolate over the mold cavities to seal each truffle (use spatula or back of a spoon). Scrape off excess chocolate with a bench scraper for clean edges. Chill the mold until the chocolate is fully set, about 10–15 minutes.

Unmold and finish

Carefully invert the mold and tap to release the truffles. If any seam appears, smooth briefly with a warm finger or small offset spatula dipped in melted chocolate. Sprinkle a small pinch of sea salt flakes (a light dusting, about a few grains each) on top of each truffle while chocolate is still slightly tacky, or use a tiny dot of melted chocolate to adhere the salt if already set.

Allow truffles to rest at cool room temperature for 10–15 minutes to let flavors meld. Serve within 24 hours for best texture. Store in an airtight container in the refrigerator for up to 7 days; bring to cool room temperature 15–20 minutes before serving. Avoid prolonged storage at warm temperatures to prevent caramel leakage.