Salted Dark Chocolate Hazelnut Caramel Truffles

Dark chocolate, hazelnut, and caramel give these truffles a sweet and nutty flavor boosted with a dash of salt?

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 135 Calories

Ingredients

• 2 tablespoons water
• 1 cup chocolate-hazelnut spread
• 1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
• 1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste
• 0.5 cup unsweetened cocoa powder
• 0.33333334326744 cup white sugar
• 0.66666668653488 cup heavy whipping cream
• 0.25 teaspoon coarse sea salt (such as Diamond Crystal®)

Recipe Instructions

Step 1

Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.

Step 2

Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.

Step 3

Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.

Step 4

Refrigerate caramel mixture until firm, at least 3 hours.

Step 5

Spread cocoa powder into the bottom of a wide, shallow bowl.

Step 6

Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.

Step 7

Cover truffle balls with plastic wrap and chill overnight or 8 hours.

Step 8

Line a 13x9x2-inch baking sheet with aluminum foil.

Step 9

Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.

Step 10

Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.

Step 11

Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.