Salted Dark Chocolate Hazelnut Caramel Truffles
Description
Dark chocolate, hazelnut, and caramel give these decadent truffles a sweet and nutty flavor boosted with a dash of salt.
Ingredients
•
1 cup chocolate-hazelnut spread
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1/3 cup white sugar
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2 tablespoons water
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2/3 cup heavy whipping cream
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1/4 teaspoon coarse sea salt (such as Diamond Crystal®)
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1/2 cup unsweetened cocoa powder
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1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
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1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste
Directions
1
Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.
2
Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.
3
Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.
4
Spread cocoa powder into the bottom of a wide, shallow bowl.
5
Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.
6
Line a 13x9x2-inch baking sheet with aluminum foil.
7
Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.
8
Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.
9
Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.