Salted Dark Chocolate Hazelnut Caramel Truffles are a delightful and indulgent treat that combines the rich flavors of dark chocolate, toasted hazelnuts, and creamy caramel with a touch of salt for the perfect balance of sweet and salty. Here’s a recipe to make these decadent truffles:
For the Truffle Filling:
- 8 ounces (about 1 1/2 cups) dark chocolate (70% cocoa or higher), finely chopped
- 1/2 cup heavy cream
- 1/4 cup caramel sauce (store-bought or homemade)
- 1/2 cup toasted hazelnuts, finely chopped
- 1/4 teaspoon sea salt, plus extra for garnish
- 1/2 teaspoon pure vanilla extract
For the Outer Coating:
- 8 ounces dark chocolate, finely chopped
- Crushed toasted hazelnuts (optional, for garnish)
- Prepare the Truffle Filling:
- Place the finely chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately.
- Pour the hot cream over the chopped chocolate and let it sit for a minute to melt the chocolate.
- Stir the mixture gently until the chocolate is completely melted and smooth.
- Stir in the caramel sauce, finely chopped toasted hazelnuts, sea salt, and pure vanilla extract. Mix until everything is well combined.
- Chill the Filling:
- Cover the bowl with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming.
- Refrigerate the truffle filling for at least 2 hours or until it becomes firm enough to handle.
- Shape the Truffles:
- Once the filling is firm, use a spoon or a melon baller to scoop out small portions and shape them into truffle-sized rounds. Place the truffle rounds on a baking sheet lined with parchment paper.
- If the mixture is too sticky to handle, you can dust your hands with cocoa powder or powdered sugar.
- Chill Again:
- Return the shaped truffles to the refrigerator and chill for an additional 30 minutes to firm them up.
- Prepare the Outer Coating:
- Melt the remaining 8 ounces of finely chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave at 30-second intervals, stirring until smooth.
- Coat the Truffles:
- Using a fork or dipping tool, carefully dip each truffle into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
- Place the coated truffles back on the parchment-lined baking sheet.
- While the chocolate coating is still wet, sprinkle a pinch of sea salt and crushed toasted hazelnuts (if using) on top of each truffle.
- Set and Serve:
- Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating hardens.
- Serve and Enjoy your Salted Dark Chocolate Hazelnut Caramel Truffles!
These truffles make for a luxurious and impressive dessert or gift. Store them in an airtight container in the refrigerator and bring them to room temperature before serving for the best texture and flavor.