SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES
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.
Provided by MariaTheSoaper
Categories Desserts Candy Recipes Truffle Recipes
Time 12h40m
Yield 28
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 218.5 mg, Sugar 7.3 g
SALTED CARAMEL COOKIE TRUFFLES
Decadent salted caramel cookies rolled into truffles and coated with almond bark -- a new favorite indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 10 g, TransFat 1/2 g
SALTED CARAMEL TRUFFLES
Make and share this Salted Caramel Truffles recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 2h1m
Yield 20 truffles
Number Of Ingredients 5
Steps:
- Cut each toffee into 4 pieces and put in a bowl with the salt flakes. Roll the toffees around so some salt flakes stick to each.
- Put the chocolate and cream in a bowl and melt in 20-second blasts in the microwave, or set over a pan of simmering water (make sure the base doesn't touch the water). Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in). Leave to cook completely. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.
- Using a melon baller or teaspoon, scoop out the balls. Push a piece of toffee into each ball and smooth over the indent. Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).
Nutrition Facts : Calories 67.7, Fat 7.1, SaturatedFat 4.4, Cholesterol 7, Sodium 4.3, Carbohydrate 3.1, Fiber 1.7, Sugar 0.1, Protein 1.4
More about "salted caramel truffles recipes"
EASY SALTED CARAMEL FUDGE TRUFFLES - SWEETEST MENU
From sweetestmenu.com
4.4/5 (7)Total Time 4 hrs 6 minsCategory TrufflesCalories 239 per serving
- In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
- Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
- Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
- By now, your caramel should be very thick and golden in colour*. Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
SALTED CARAMEL TRUFFLES – WELLPLATED.COM
From wellplated.com
4.6/5 (5)Total Time 40 minsCategory DessertCalories 133 per serving
- Place the dates and cashews in a small bowl and cover with boiling water. Let sit 10 minutes, then drain and lightly pat dry. Place in a food processor fitted with a steel blade. Pulse in long bursts until the mixture forms a sticky paste and only small bits remain, stopping to scrape down the bowl a few times as needed. Add the coconut sugar, vanilla extract, and kosher salt. Pulse a few times to incorporate, then continue blending until you have a fairly smooth "dough." If the dough is too sticky to handle, place the food processor (with the dough inside) in the refrigerator or freezer for 10 to 15 minutes to firm up.
- Line a baking sheet with parchment paper. With a small scoop or spoon, scoop a portion of the dough, then roll it into a ball with your hands. Place the ball on the baking sheet. Repeating with remaining dough. (You will have 12 to 15 truffles total, depending upon how large you roll them.) Place in the freezer to firm up for 10 to 15 minutes.
- Meanwhile, to make the chocolate topping, place the chopped chocolate in a heatproof bowl, then set that bowl over a pan of simmering (not boiling) water. Make sure that the bottom of the bowl and the water do not touch. Melt the chocolate, stirring often. When the chocolate is almost completely melted but you can still see a few pieces, remove the bowl from the pan. Add the coconut oil and stir until smooth and glossy, letting the residual heat of the chocolate melt the mixture the rest of the way.
- Remove the truffles from the freezer. To completely dunk the truffles in chocolate: working one at a time, dip a truffle into the melted chocolate. Use two forks to roll it around so it’s coated, then use the forks to remove the truffle from the chocolate and lightly tap away any excess chocolate. Place the truffle on the parchment paper, then top immediately with sea salt. Be sure to sprinkle it right away—the chocolate sets fast! Repeat with remaining truffles. Let sit at room temperature for a minute or two to set. Enjoy!
SALTED CARAMEL TRUFFLES | WITH A BLAST
From withablast.net
4.6/5 (51)Total Time 1 hr 15 minsCategory DessertCalories 36 per serving
- Place the Condensed Milk, Butter and Syrup in a medium saucepan – bring to the boil, lower heat and simmer, stirring continuously, for 5 – 10 minutes or until the mixture has turned a caramel color and has thickened.
- Remove from the heat – cool completely – roll into small truffle sized balls – chill for an hour or two in the refrigerator.
- Melt the Dark Chocolate – dip the Caramel balls in the Chocolate – place on a sheet of aluminum foil and sprinkle immediately with Sea Salt.
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