These chocolate covered caramel truffles are the kind of confection that makes people close their eyes when they take a bite. A silky, flowing salted caramel center is encased in a thin shell of tempered dark chocolate that snaps cleanly to reveal the liquid gold inside. They look like they came from a high end chocolatier and taste even better. The caramel is made with heavy cream, butter, and brown sugar, seasoned generously with sea salt, and chilled until it can be scooped and shaped. The chocolate coating seals everything in and adds a bittersweet contrast that makes each truffle a complete and perfect bite.

Ingredients

Caramel Filling

• 1 cup heavy cream
• 1 cup light brown sugar, packed
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon flaky sea salt

Chocolate Shell

• 3 cups dark chocolate chips
• 1 tablespoon coconut oil
• Flaky sea salt for topping

Directions

1. Combine cream, brown sugar, and butter in a heavy saucepan over medium heat.
2. Stir until sugar dissolves then cook without stirring until the mixture reaches 245 degrees F.
3. Remove from heat and stir in vanilla and sea salt.
4. Pour into a shallow dish and refrigerate for 2 hours until firm enough to scoop.
5. Scoop caramel into small balls using a melon baller or small spoon.
6. Roll quickly between palms to shape and place on a parchment lined baking sheet.
7. Freeze for 30 minutes until very firm.
8. Melt chocolate and coconut oil together until smooth.
9. Working quickly, dip each caramel ball in chocolate using a fork, letting excess drip off.
10. Place on parchment and immediately sprinkle with flaky sea salt.
11. Refrigerate until set, about 20 minutes.

Tips and variations

• Freezing the caramel centers before dipping is essential. Soft caramel will melt from the heat of the chocolate and lose its shape.
• Work in small batches when dipping so the caramel centers stay cold and firm throughout the process.
• Add a teaspoon of bourbon or dark rum to the caramel for an adult variation.
• Roll finished truffles in cocoa powder, crushed nuts, or toasted coconut instead of a chocolate shell for a different presentation.
• A small square of pretzel pressed into the top before the chocolate sets adds a salty crunch.
• Store in the refrigerator for up to 2 weeks. Bring to room temperature for 10 minutes before serving for the best texture.

Nutritional information (per truffle, makes 24 truffles)

• Calories: 155
• Protein: 1g
• Fat: 9g
• Carbohydrates: 19g
• Fiber: 1g
• Sodium: 130mg

©2026 Suzy Mottet bloomhearty.com writing, creation, and design