A Craft in the Life: Sea Salted Caramel Truffles

A while back myself and a friend made some delicious Salted Caramel Chocolate Cookies, which turned out really well and were very popular with my friends. So when I saw this recipe for sea salted caramel truffles I knew I had to give it a try! I love the combination of very sweet caramel and chocolate with the savoury saltiness, so to me these are perfection.

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Sea Salted Caramel Truffles

You will need:

10oz/250g Milk/Dark Chocolate (You can either use half of each of just all of your favourite!)

2oz/50g Caster Sugar

4fl oz/125ml Double Cream

2oz/50g Light Brown Sugar

1oz/25g Butter

1 tsp Vanilla Flavouring/Extract

Large Pinch of Sea Salt Flakes (If you don’t have flakes you can always use table salt)

To Coat

7oz/ 200g Milk/Dark Chocolate (Again, you can either use half of each of just all of your favourite)

3½oz/100g Cocoa/Icing Sugar (You can coat half in cocoa and half in icing sugar, or just do all in your favourite)

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Let’s get started!

  • Begin by greasing and lining an 18cm square baking tray (Or something similar, this is a rectangular 17cm by 27cm tin and it worked perfectly – just make sure your tray isn’t too big or else you truffles will be very thin) with grease proof or non stick paper.
  • Finely chop chocolate into a large bowl and set aside.
  • In a small saucepan, combine caster sugar with 2-3 tbps of water and 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 (Gently shaking the pan to prevent it from sticking).


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  • Remove from the heat and add the double cream, light brown sugar, butter and vanilla.
  • The caramel will have hardened at this point, so return to the heat and boil. Stirring until remelted and thoroughly combined.

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  • Pour the hot caramel cream over the chopped chocolate, add the salt and stir briefly to combine.

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  • Leave for 2-3 minutes to allow the heat from the caramel cream to melt the chocolate, then beat until smooth.

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  • Pour into the prepared tin and spread level using the back of a spoon (You can also gently tap the tray on the work surface to even the mixture out).

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  • Allow to cool before chilling until firm (I decided to leave the ganache overnight in the fridge, which worked very well).
  • To coat, melt chocolate over a pan of simmering water or carefully in a microwave – allow to cool slightly (Or else when you try to coat your truffles they will begin to melt very quickly, which makes things rather tricky!).
  • Place the cocoa and/or icing sugar in separate bowls.

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  • Cut the ganache into bite sized rectangular truffles using a hot kitchen knife.

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  • You can either coat them like this or you can roll each truffle into a ball using the palms of your hands (You will need to wash your hands off after every 4/5 truffles as this gets very messy).
  • Drop 3/4 truffles into the melted chocolate, turning over with a fork to cover completely.

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  • Lift the truffles from the chocolate, allowing any excess chocolate to drip off before dropping into either the cocoa powder or icing sugar.

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  • Turn to coat on all sides before leaving to set for 4-5 minutes (This is very important, as the truffles do start to melt slightly from the heat of the melted chocolate and need this time to begin to cool down).
  • Remove carefully from the cocoa/icing sugar and place in a plastic container lined with grease proof paper.
  • You are all done! 🙂


I have never made caramel before but I found it really simple and you don’t even need a sugar thermometer! Similarly to my Cherry Coconut Bombs extra time is needed when it comes to rolling these into balls, tipping in melted chocolate and the cocoa/icing sugar – as it can be difficult to do without the truffles breaking apart and getting very messy! Definitely store these truffles in a cool place (I decided on just keeping them in the fridge), as they can re melt if warm.

The solid chocolate centre has a good mixture of sweet chocolate flavour with a touch of salt, however I found the cocoa powder to be a bit bitter and later decided to try re coating some in icing sugar to help reduce this bitterness slightly. I also decided to top the truffles with a little more salt, which I think worked well. I really enjoyed making these truffles, and they have gone down very well with friends! I would recommend giving them a try if you are as big a fan of the combination of savoury and sweet flavours as me 🙂

A Craft in the Life…