Salted Dark Chocolate Hazelnut Caramel Truffles recipe

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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

  1. 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.

  2. 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.

  3. 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.

  4. Refrigerate caramel mixture until firm, at least 3 hours.

  5. Spread cocoa powder into the bottom of a wide, shallow bowl.

  6. Scoop caramel mixture with a melon baller into 1 tablespoon portions, roll in the cocoa powder to coat, arrange onto a baking sheet.

  7. Cover truffle balls with plastic wrap and chill overnight or 8 hours.

  8. Line a 13x9x2-inch baking sheet with aluminum foil.

  9. 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.

  10. 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.

  11. 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.

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