Caramel truffles – a recipe for the most delicious soft caramel truffles with salt and freeze-dried raspberries. These caramel truffles are completely irresistible. They melt in your mouth and have a wonderful taste of chocolate and caramel. The texture is like regular chocolate truffles, just a little chewier.
The truffles are made by melting sugar in a pan and adding warm cream. The caramel is poured over melted milk chocolate and stirred into a smooth mixture, which is chilled and rolled into balls. I rolled them in freeze-dried raspberries, but cocoa powder, liquorice powder, finely chopped nuts or chopped chocolate also work.
The caramel truffles are perfect as Christmas sweets together with eg. fudge with Christmas foam candy or candied almonds. Also try my chocolate truffles with condensed milk or Toblerone truffles. Enjoy!
Caramel truffles
Ingredients
Instructions
Caramel truffles
Melt the chocolate in a bowl over a water bath or on low power in the microwave.
Slowly melt the sugar in a heavy-based pan. In another pan, heat the cream until it just starts to bubble. When the sugar has melted (be careful it doesn’t burn), add the cream a little at a time while stirring. Add the salt.
Pour the hot caramel over the melted chocolate. Stir in the middle of the bowl until the mixture comes together and is glossy.
Cover the bowl with cling film and chill for about 5 hours, preferably overnight. The mixture should be firm and easy to shape.
Shape the mixture into about 30 equal balls and roll them in freeze-dried raspberries. Keep in the fridge. Enjoy!
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