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Salted Caramel Chocolate Truffles

Servings 40 truffles
Author Natalie


For the truffles:

  • 200 grams dark chocolate 53% cocoa solids
  • 220 grams dark chocolate 70% cocoa solids
  • 120 grams sugar
  • 50 grams soft butter
  • 1 tbsp. light corn syrup
  • 250 ml. heavy cream
  • 4 grams Atlantic sea salt
  • Cocoa powder for coating


  1. Chop the chocolate and put in a medium bowl.
  2. Place the sugar in a saucepan and form caramel over high heat.
  3. Once the sugar has melted and caramel gets amber color, add the butter and corn syrup and cook together over low heat until the butter is completely absorbed.
  4. Meanwhile, cream and salt to a simmering point.
  5. When caramel is ready, add the cream, and cook over low heat for 3-4 minutes the mixture is completely uniform and smooth.
  6. Pour the caramel over the chopped chocolate, wait a minute and beat until smooth ganache is formed.
  7. Transfer the ganache into a 20*20 cm square pan and cool in the refrigerator for 3-4 hours until completely set.
  8. Cut the ganache into squares and roll in cocoa powder.
  9. Serve at room temperature.

Recipe Notes

  • Keep the truffles in a sealed box in the refrigerator for about a week. You can also freeze for a month.
  • Serve at room temperature.