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Seven Dark chocolate truffles with caramel, sprinkled with Fleur de sel, on a plate, with a Christmas tree candle in background

Dark Chocolate Caramel Truffles

Dark chocolate caramel truffles are simple and decadent, and make an elegant food gift or dessert.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 5 hours
Servings 25 truffles
Calories 141kcal
Author Ann Otis


  • 1 ¼ lbs good quality dark chocolate, divided. You only need 8 ounces (227 grams) if you don't plan to dip the truffles in chocolate. I use Callebaut, but any pure, good quality dark chocolate will do. Chocolate chips will not work however.
  • cup heavy whipping cream
  • ¼ cup + 1 tablespoon granulated sugar
  • 2 tablespoons water
  • 1 teaspoon fleur de sel
  • dutch-processed cocoa powder


  • Melt 8 oz (227 grams) of the chocolate in a medium bowl in the microwave, in 30 second increments, stirring throughly after each one.
  • Bring the cream to a simmer in a small saucepan.
  • In the meantime, combine the sugar and water in a medium saucepan over medium heat. Cook, swirling the pan gently occasionally until the liquid becomes a medium amber color. Be careful not to burn.
  • Remove from heat, and - slowly and carefully because it will bubble up - whisk the warm cream into the sugar, continuing to whisk until smooth. If there are any sugar lumps, place the pan back over the heat and whisk until the lumps are melted.
  • Add the caramel to the melted chocolate and whisk until smooth. Add a ¼ teaspoon of fleur de sel and continue whisking until incorporated.
  • Pour the ganache into a shallow bowl and leave to set up over night, or cool to room temperature and set in the fridge for about 4 hours until firm enough to roll.
  • Scoop ganache and roll into ¾ inch balls. It may be helpful to coat your hands in cocoa powder while you do this, since the ganache can be sticky. If you find it is still too soft to roll, but it in the fridge for a few minutes.
  • Place the balls onto a cookie sheet and refrigerate until firm. Take them out again and let them sit at room temperature for a few minutes. If you plan to dip them in tempered chocolate, the chocolate coating may crack a bit if the balls are too cold when you dip them. (Not really a big deal)!
  • To coat, either roll them in cocoa powder, melt some chocolate and dip them (if you use untempered melted chocolate, store them in the refrigerator after dipping or they are likely to develop white streaks or spots). Alternatively, temper some chocolate (see instructions in the post), and dip. Sprinkle with fleur de sel as you dip them, before the coating sets.


Adapted from Truffles: 50 Deliciously Decadent Homemade Chocolate Treats by Dede Wilson, originally printed in Bon Appétit.


Calories: 141kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 134mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Calcium: 17mg | Iron: 2.2mg