Gluten-free/ One Bowl/ Recipes/ Sweets

Chocolate Caramel Truffles

Chocolate Caramel Truffles

It’s Valentine’s Day and although I have never really celebrated it, I like to spread some love to my dear friends and family, preferably in the form of chocolate ;-)

This year I have tried my hands on Chocolate Caramel Truffles. Well what can I say, who doesn’t love chocolate and caramel combined in a chewy truffle?! These chocolate caramel truffles are so easy to make and really addictive! They are the easiest truffles I’ve ever made and only require 5 ingredients. They stay chewy and I love the subtle caramel flavor that comes out when you bite into them. 

Since this recipe only requires so little ingredients it is best to use high quality chocolate (70%) and you can even make your own condensed milk. You could even make them vegan with homemade coconut condensed milk and then roll them in shredded coconut. That sounds delicious too!

You could also add alcohol if you like. A teaspoon of Amaretto or Frangelico would be divine!

Chocolate Caramel Truffles
Chocolate Caramel Truffles
Chocolate Caramel Truffles

Chocolate Caramel Truffles
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Chocolate Caramel Truffles

Easy chocolate truffles with a delicious caramel flavor

Course Dessert
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 20
Author Bowsessed

Ingredients

  • 30 g butter
  • 200 g sweetened condensed milk
  • 60 ml heavy cream
  • 1 pinch salt
  • 40 g dark chocolate, chopped
  • 15 g unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened cocoa powder for coating

Instructions

  1. In a saucepan, bring butter, sweetened condensed milk, heavy cream and salt to a boil over medium heat. Stir frequently to prevent the mixture from burning. Let it cook for 10 minutes until the mixture thickens and turns a light golden color.

  2. Remove the saucepan from the heat and add the chopped chocolate, 15g of cocoa powder and vanilla to the mixture. Stir until the chocolate melts and it is smooth. Transfer it to a glass bowl and cover it with plastic. Make sure you press the plastic right to the surface.

  3. Scoop 1 to 2 teaspoon of the chocolate mixture and roll it into a ball. Lay all of your truffles on a tray lined with parchment paper. Place the remaining cocoa powder in a bowl and roll the truffles in it, until fully coated.

    Store the truffles in the refrigerator, in an airtight container



Chocolate Caramel Truffles Chocolate Caramel Truffles
Xo Vicki

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