Find your recipes and restaurants here

Sea-salted caramel truffles

Recipe from: 15 July 2015
recipes, chocolate, sweets

Ingredients 11
Time 45 min + setting time
  • 125
    milk chocolate, finely chopped
  • 125
    dark chocolate, finely chopped
  • 50
    castor sugar
  • 125
    double cream
  • 50
    light muscovado sugar
  • 25
    unsalted butter
  • 5
    vanilla extract or 2ml vanilla bean paste
  • large pinch of sea salt flakes
  • TO COAT:
  • 200
    dark chocolate, chopped
  • 100


Line an 18cm square tin with clingfilm or baking paper.
Tip the milk and dark chocolate into a medium-sized mixing bowl and set aside.
Place the castor sugar in a small saucepan and add 10-15ml water. Set over a low-medium heat to dissolve the sugar without stirring. Bring to the boil and continue to cook the syrup until it becomes an amber-coloured caramel. This will take no time at all due to the small quantity.

Slide the pan off the heat, add the double cream, muscovado sugar, butter and vanilla extract or paste. Return to a low heat to re-melt the caramel should it have hardened. Stir until smooth and bring to the boil.

Pour the hot caramel cream on to the chopped chocolate, add the salt, stir briefly, then leave to melt for 2-3 minutes.

Beat the ganache until smooth and pour into the prepared tin and spread level with an offset palette knife. Leave to cool, then cover and chill until firm for at least three hours.
To coat melt the chocolate in a heatproof bowl placed over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
Stir until smooth, remove from the heat and cool slightly. Tip the cocoa into a small roasting tin or onto a large dinner plate.

Remove the ganache from the tin, peel off the clingfilm or paper and, using a hot kitchen knife, cut the ganache into bite-sized rectangular truffles.
Drop two or three at a time into the melted chocolate and turn to cover on all sides. Using a fork, lift the truffles from the melted chocolate, tapping the fork on the side of the bowl to allow any excess to drip back into the bowl. Immediately drop the truffles into the cocoa, turn to coat on all sides and leave to set for 4-5 minutes. Shake any excess cocoa off the truffles before serving or packaging them.


Keep the truffles for up to one week in the fridge in an airtight container between layers of baking parchment. Bring the truffle to room temperature to serve.

Makes about 30–40.

Taken from Sweet Things by Annie Riggs Published by Kyle Books Distributed by Jacana Media

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: sweet things  |  chocolate  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.