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Salted Dark Chocolate Hazelnut Caramel Truffles
Salted Dark Chocolate Hazelnut Caramel Truffles
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
760 minutes
Decadent truffles combine rich dark chocolate, hazelnut, caramel, and a touch of salt for a sweet and nutty treat.
Ingredients:
  • 1 cup chocolate-hazelnut spread
  • 0.33333334326744 cup white sugar
  • 2 tablespoons water
  • 0.66666668653488 cup heavy whipping cream
  • 0.25 teaspoon coarse sea salt (such as Diamond Crystal®)
  • 0.5 cup unsweetened cocoa powder
  • 1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
  • 1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste
Instructions:
  • Melt hazelnut spread in a metal bowl placed over simmering water, stirring until warm, smooth, and easy to stir for about 5 minutes. Remove from heat.
  • In a small saucepan over medium heat, melt sugar in water. Brush the sides of the pan with a moistened pastry brush as the sugar cooks. Increase heat to medium-high and boil the syrup until it turns a deep amber color, swirling the pan occasionally to prevent scorching, about 4 minutes.
  • Stir in cream into the syrup and continue stirring. Cook on low heat until a smooth caramel forms, about 5 to 10 minutes. Gently combine with melted hazelnut spread and add 1/4 teaspoon of sea salt.
  • Chill the caramel mixture in the refrigerator until it becomes firm, for a minimum of 3 hours.
  • Evenly dust the bottom of a wide, shallow bowl with cocoa powder.
  • Using a melon baller, form 1 tablespoon portions of the caramel mixture, roll them in cocoa powder until coated, and place them on a baking sheet.
  • Wrap the truffle balls with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  • Cover a 13x9x2-inch baking sheet with aluminum foil for easy cleanup.
  • Melt chopped chocolate in a metal bowl over simmering water, stirring often until smooth and it reaches 115°F (46°C). Remove bowl from water bath.
  • Dip each truffle ball in the luscious melted chocolate, then gently lift them with a fork and tap off any extra coating. Place on a foil-lined pan to cool, and continue with the rest of the truffle balls.
  • After finishing the truffles, delicately sprinkle them with 1 tablespoon of coarse sea salt before the chocolate sets. Allow the truffles to stand until the coating is completely firm, which will take at least 1 hour.

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