Dark Chocolate Salted Caramel Truffle

Of all the truffles I made, this one ended up being my favorite. Basically I took the chocolate from the dark chocolate truffle and the salted caramel and mixed it in a 50/50 split. This became the center of my truffle, which I then dipped in a dark chocolate shell and topped with sea salt.


Ingredients

salted caramel
dark chocolate truffle center
dark chocolate melt, for outer shell >72% cocoa
Fleur De Sel, sea salt coarse


Directions

1. Prepare your salted caramel and dark chocolate truffle center. I mixed in a 50/50 split, although i might try all caramel or 75% caramel next time. Before the chocolate and caramel firm up in the refrigerator, blend together while liquid.
2. Once blended, let firm up in the fridge. Using a spoon, melon baller or your fingers, roll out 1-inch sided balls to act as the core of the truffle. Place on a wax lined tray and place back into the fridge to firm up.
3. Prepare the chocolate that will make up your shell. Cover 4-5 centers at a time, using forks to remove from the chocolate and letting excess chocolate drip off. Place onto a wax-lined baking sheet and garnish with sea salt (Fleur De Sel) prior to the chocolate hardening. Store in the refrigerator until ready to serve. These can keep for about 2 weeks.