Name: Salted Dark Chocolate Hazelnut Caramel Truffles recipe
Ingredients: 1 cup chocolate-hazelnut spread;⅓ cup white sugar;2 tablespoons water;⅔ cup heavy whipping cream;¼ teaspoon coarse sea salt (such as Diamond Crystal®);½ 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

All Recipes Dessert Recipes Candy Recipes Truffle Recipes

Ingredients

1 cup chocolate-hazelnut spread ⅓ cup white sugar 2 tablespoons water ⅔ cup heavy whipping cream ¼ teaspoon coarse sea salt (such as Diamond Crystal®) ½ 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

Nutrition Info

135.1 calories carbohydrate: 16.9 g cholesterol: 7.8 mg fat: 8 g fiber: 0.6 g protein: 1.6 g saturatedFat: 3.5 g servingSize: - sodium: 218.5 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Directions

Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes, gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
Refrigerate caramel mixture until firm, at least 3 hours.
Spread cocoa powder into the bottom of a wide, shallow bowl.
Scoop caramel mixture with a melon baller into 1 tablespoon portions, roll in the cocoa powder to coat, arrange onto a baking sheet.
Cover truffle balls with plastic wrap and chill overnight or 8 hours.
Line a 13x9x2-inch baking sheet with aluminum foil.
Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Recipe Yield

28 truffles

Recipe Note

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Alternatives to this recipe

See more alternatives