Salted caramel is quite possibly one of my all time favourite flavours. With their rich chocolate-caramel soft centre, these truffles will be hit with anyone who is lucky enough to get one – that’s if you can bear to part with them. I adored these truffles when I made them as part of my Christmas dessert table. They were super easy to make, it seems like a lot of steps, but if you enjoy dipping truffles, you'll love this recipe - reprinted with permission from our friends at
Chelsea Sugar NZ
2 Tbsp water
½ cup cream
200g milk chocolate, roughly chopped
1 tsp vanilla extract
1 tsp sea-salt flakes
Extra 200g dark chocolate, broken into pieces
Put sugar and water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes to the boil, do not stir once it comes to the boil. Cook for about 8-10 mins or until mixture turns a rich caramel colour (don't stir otherwise you risk stirring in a stray sugar crystal which will 'seed' and cause the sugar to re-crystallise). Add cream and shake the pan. Stir until combined then remove from heat and let bubbles subside. Add the chocolate, vanilla and half the salt, stirring until chocolate has melted.
Transfer to a medium bowl, cover and refrigerate for 30 mins or until firm.
Line an oven tray with baking paper. Roll about 2 teaspoons of the mixture into a small ball (mixture is quite soft and you will need to give your hands a clean a few times throughout the process). Repeat with remaining mixture. Put balls on prepared tray and refrigerate for 30 mins or until firm.
Put the extra chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally until it melts and is smooth. Dip each ball into chocolate to coat. Return to prepared tray. Sprinkle tops of truffles with remaining salt. Set aside for 15 mins or until chocolate has set.
Serve or package as gifts. Pick up a gift box, line it with tissue paper and pop your truffles in – add a ribbon for an instant gift!