Chocolate Salted Caramel Truffles (Vegan)
These decadent little treats are filled with luscious chocolate and buttery salted caramel. A dairy-free dessert that comes together super easy with minimal ingredients.
Truffles are awesome. There are so many different flavor combinations; they are really elegant with little effort and they taste so good, you can’t eat just one. These truffles fit the bill. They look fancy, they taste great and chocolate with salted caramel is a wonderful combination. A tiny treat with a lot of flavor, great any day of the week, any time of the year.
What you will need:
These truffles require only a handful of ingredients and a little bit of time. If you choose to make homemade salted caramel, it can be made ahead of time to make the day of assembly easier.
- dark chocolate
- plant based heavy cream
- salted caramel – homemade or store bought (please see the salted caramel recipe on the website if interested)
- coconut oil
How to:
If you choose to make homemade caramel (please check out the salted caramel recipe on the website), it needs to be prepared first; it can even be made a day or two ahead of time if you choose. The next step is to make the chocolate ganache. Place the chocolate in a bowl, heat up the heavy cream, pour the hot cream over the chocolate, and mix the two together until smooth and creamy. To the prepared ganache, you will add 1/2 cup of caramel (make sure it is room temperature). Stir the ganache and caramel mixture until the caramel is fully incorporated. Cover the mixture and place it in the refrigerator for at least an hour (it can be overnight). We want the mixture to be cool all the way through (fully set) before scooping the truffle balls.
Once the caramel ganache is set, the truffle balls can be scooped and rolled. Scoop 1½-to 2-teaspoon-sized balls and roll them between your palms to smooth them out. Place them on a parchment-lined pan. Once all the truffles have been formed, place them in the freezer for 20 to 30 minutes to firm them up before dipping them.
Prepare the dipping chocolate by placing the chocolate and coconut oil in a double boiler and setting it over medium heat. Once the chocolate is completely melted, remove it from the heat; you can begin dipping the truffles. Dipping the truffles in the chocolate can be done in a few different ways. You can use a fork, you can use dipping utensils, or you can use my favorite method, a toothpick. A toothpick makes it very easy to dip the truffles as well as knock off the excess chocolate. There is a small hole left behind when the toothpick is removed, but that can be remedied by placing a little chocolate over it. For a final look, some left-over chocolate and caramel can be drizzled over the tops of the truffles. Once done dipping and drizzling, place the truffles in the refrigerator to firm up the chocolate coating. Keep them in the refrigerator until you are ready to serve them. They will be fine in the refrigerator for 3 to 5 days.
So, let ‘s get started. Please make and enjoy!
Chocolate Salted Caramel Truffles (Vegan)
Ingredients
Chocolate Ganache
- 80 grams / 1/2 cup dark chocolate chunks
- 45 ml / 3 tbsp plant based heavy cream
Salted Caramel
- 1/2 cup 1/2 cup of salted caramel is needed- feel free to use my recipe on the website, make your favorite salted caramel recipe or purchase your favorite salted caramel.
Dipping Chocolate
- 3/4 cup (I used dark chocolate, feel free to use what every chocolate you like)
- 1 tsp coconut oil (room temperature)
Instructions
Chocolate Ganache
- To a small bowl add the chocolate. To a small pot add the plant based heavy cream and heat to almost boiling. Pour the heated cream over the chocolate and leave for a minute or two; stir to combine the cream and the melting chocolate until fully combined and smooth. To the prepared chocolate ganache add the 1/2 cup of salted caramel and stir until fully combined. Cover the chocolate ganache/caramel mixture with an airtight lid or a piece of cling wrap and place in the refrigerator until it sets ( takes at least an hour, can be left overnight).
- Once the chocolate ganache/caramel mixture has set you can begin scooping and rolling the truffle balls. Scoop out 1 ½-to 2-teaspoon sized balls and roll them between your palms to smooth them out and place them on a parchment-lined pan. Once all the truffles have been formed, place them in the freezer for 20 to 30 minutes to firm them up before dipping them.
Dipping Chocolate
- Over medium heat, melt the 3/4 cup of chocolate in a double boiler along with the coconut oil. Once the chocolate is completely melted, take the chocolate off the heat.
Dipping and decorating
- Take the truffles out of the freezer. Coat each truffle in chocolate (can be done with a toothpick, fork or dipping utensils). I like to use a toothpick. Dip each truffle in the chocolate, let the excess drip off and place back on the parchment paper lined pan. Remove the toothpick as you place the chocolate covered truffle back on the pan (the hole left behind can be covered with a little chocolate). Once all the truffles have been dipped and covered in chocolate a little chocolate can be drizzled over each truffle. If you have some caramel left over, a little of the caramel can also be drizzled over each truffle. Place the truffles in the refrigerator or freezer for a few minutes to firm up after dipping.The truffles need to be stored in the refrigerator. I suggest keeping them in the refrigerator until you are ready to serve them. The truffles will keep well in the refrigerator for 3 to 5 days.
