Salted Dark Chocolate Hazelnut Caramel Truffles
Salted Dark Chocolate Hazelnut Caramel Truffles

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)


  1. 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.
  1. 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.
  1. 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.
  1. Chill Again:
  • Return the shaped truffles to the refrigerator and chill for an additional 30 minutes to firm them up.
  1. 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.
  1. 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.
  1. Garnish:
  • While the chocolate coating is still wet, sprinkle a pinch of sea salt and crushed toasted hazelnuts (if using) on top of each truffle.
  1. Set and Serve:
  • Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating hardens.
  1. 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.