Salted Dark Chocolate Hazelnut Caramel Truffles

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

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 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

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 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.

Step 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.

Step 9

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