Chocolate Salted Caramel Truffles (Vegan)
These decadent little treats are filled with luscious chocolate and buttery salted caramel. A dairy-free dessert that come together super easy with minimal ingredients.
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.