By Chelsea Sugar
Page views: 132625It's the thought that counts! Make your own delicious gifts with this decadent truffle recipe. The rich chocolate-caramel soft centre is sure to be a hit with anyone who is lucky enough to receive them – that’s if you can bear to part with them!
25 reviews
½ cup Chelsea Caster Sugar
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
Combine Chelsea Caster 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, or you risk stirring in a stray sugar crystal which will ‘seed’ and cause the sugar to recrystallise. Continue cooking for 8-10 minutes or until mixture turns a rich caramel colour. Add cream and shake the pan. Stir until combined then remove from the heat and let bubbles subside. Add the milk chocolate, vanilla and half the salt, stirring until the chocolate has melted. Transfer to a medium bowl, cover and refrigerate for 30 minutes or until firm.
Line an oven tray with baking paper. Roll about 2 teaspoons of the truffle mixture into a small ball. Repeat with remaining mixture. As the mixture is quite soft you will need to give your hands a clean a few times throughout the process. Put truffles on prepared tray and refrigerate for 30 minutes or until firm.
Put the dark 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 minutes or until chocolate has set. Serve or package as gifts. Line a gift box with tissue paper and pop your truffles in – add a ribbon for an instant gift!
I have been making these for years since the recipe was on a Chelsea calendar - very popular with visitors and as a hostess gift when going to friends for dinner. However being a dark chocolate-only person, I use 50% Whittakers for the centres, and double coat the inners with 72% - very rich for a treat.
Hi everyone.
Does the dark chocolate taste good in this recipe? Not a fan of dark chocolate but just wondering when it's mixed with everyone the flavour isn't so intense.
Thank you
Been making these for a few years now, they are absolutely loved by everyone, especially men. They make a lovely gift as some of you have already mentioned. Some people say ‘Oh no, I can’t eat chocolate - on diet. I press them to just try a small one and they’re always completely sold and usually ask for the recipe. I read here once that it was important to wait for the bubbles to completely stop popping before adding the chocolate salt and vanilla and I can’t remember what the reason was and I can’t find that information now. Can you remind me please Chelsea and many thanks for making me famous for my salted caramel truffles
Would these freeze? I am wanting to make these over the weekend ready for Xmas day next week.
Would it be best to freeze the mixture and then dip them in chocolate Xmas Eve ? Or would they freeze ok coated in the chocolate
These are by far the best home made salted caramel truffles EVER! Fairly easy to make. People rave about them. They love receiving them as gifts too.
Do you have any recipes that don't contain nuts? I'm looking for bliss balls. I'm also type 2 diabetic. Can you help. Thank you.
CHELSEA: try the nut free bliss ball recipe.
Could you freeze these? I’ve made them before so delicious and easy !!
CHELSEA: Yes, you could! Just make sure to package them up carefully in an airtight container.
My 23 year old son has made this delicious recipe twice now and has had success both times, seem to be quite labour intensive, but he spread making them over a couple of days and was more than happy. They have have been a hit with us and others.
Not super happy with the results, I followed the recipe exactly but after one hour of cooling they were still far too soft. Maybe this recipe would be better suited to winter when our kitchen isn't over 20 degrees. Managed to roll a couple after 2 hours but need to be quick to put back in the fridge or they turn into a thick sticky pool again. I found when I tried to coat them in the dark chocolate the ball just disintegrated again as the chocolate was hot. Wouldn't use this recipe again.
CHELSEA: Hi there, we've had a couple of other people finding their mixture is too soft as well - if you're having trouble with this we would recommend adding a further 100g milk chocolate to the mixture to firm it up a bit.
Great recipe - I wouldn't say they are particularly easy to make, but they are delicious. Not sure about them serving 40 though - I made them quite small (like 1 teaspoon each) and I only got about 20.
Thank you so much for your advice. I added 100g of milk chocolate and put the mixture back into the half dome silicone moulds!! They have firmed up heaps!! I could remove them after 30 minutes in the freezer!! Thank you so much. They ended up making 39 truffles so great recipe. For those out there who are scared, I recommend giving it a go!! They turn out great! Thanks Chelsea Sugar.
CHELSEA: Thanks for the feedback, so pleased to hear they worked out for you in the end :-)
When I was boiling my sugar and water, it seemed to crystallize. It was the second time it had done this... I stirred it and the crystallized sugar seemed to dissolve. I added the cream and the rest of the ingredients and it turned out fine and very smooth. I put it in the fridge for 2 hours. I then tried to roll them. I could just roll them but they were a bit runny. By the time I had rolled my third one the first was collapsing into a thick puddle of chocolate. I put it back in the freezer to harden up and left it overnight. It was a bit harder but not much harder than when it had been in the fridge. I was going to roll it into truffles but decided to melt it slowly by heating the bowl with hot water and pour it into some half dome silicone moulds. They have been in the freezer for almost 2 days and are still too soft? What should I do? I want to make these for Christmas and don't really want to waste all of the mixture. Please help me.
CHELSEA: Hi there, sorry to hear that these truffles aren't working so well for you.To firm up the mixture, we recommend gently warming it and stirring through some more melted chocolate (50-100g) then putting it back in the fridge for a couple of hours before coating. You could also try using good quality dark chocolate instead of milk chocolate as this is likely to make a firmer mixture. Let us know how you get on.
Something went wrong when I was boiling the sugar and water. The bubbles appeared to crystallise at the end and when I added the cream there were lumps of ?sugar and a watery mix. Where did I go wrong please? I'd really like to make these for Christmas.
CHELSEA: Hi there, this crystallisation can occur when a stray sugar crystal drops into the mixture during or after boiling. When you are stirring the mix, before it comes to the boil, try running a wet pastry brush around the sides of the pan to make sure any stray sugar crystals fall in and dissolve. Also make sure you don't stir once it has come to the boil.
Wish I'd read these comments first, my caramel is too soft, despite cooling - and now freezing. Obviously the sugar needed more cooking but was already very golden going onto border line burnt. Will have to try again...maybe less water??
CHELSEA: Hi there, if you're finding the mixture is too soft to roll despite cooking well and cooling, you could add more chocolate (up to 100g), or replace the milk chocolate with dark chocolate. This should make the mixture a bit firmer. Alternatively, use the soft mixture and scoop out with a melon baller (lightly oiled to prevent sticking) rather than rolling with your hands. Good luck!
I used the caramel to make Christmas chocolates. I piped the caramel into the moulds. Beautiful gooey caramel centre!
My caramel was too soft and it was a real struggle to coat them. What went wrong?
CHELSEA: Hi there, did you refrigerate the mixture until firm before you coated them? If you did that and it was still soft, you may have needed to cook the caramel for a little longer.
Just finished making these don't think they will last long. I put icing sugar on my hands to stop them sticking so much.
Looks like a great gift treat! Just wondering how far ahead of an event these could be made?
CHELSEA: Hi there, you could make these up to a week in advance, providing you store them in a cool place.
Hey, these look delicious. What sort of cream do you use? Double/ single?
CHELSEA: Hi there - it is best to use regular whipping cream (around 37% fat content).
I have made hundreds of these salted caramel truffles for Christmas gifts and my sons wedding. They are really very good. They make excellent gifts for School Teachers and those special people who made a difference in your life.
I made this just LOVED IT one needs to remember to PLSE RESTRICT EATING, sooo hard to stop eating my kind of thing
Kids loved them, now having to make more and a double batch at that!!!!
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