Salted Caramel Brownie Truffles are an irresistible treat combining rich, fudgy brownies with a luscious caramel center and a chocolate coating sprinkled with sea salt. Perfect for parties, gifts, or an indulgent dessert, these bite-sized confections deliver a sophisticated blend of sweet and salty flavors.
Why You’ll Love This Recipe
- A decadent blend of chocolate and caramel for a gourmet treat.
- Easy to make yet elegant enough to impress guests.
- Customizable with toppings like nuts or white chocolate drizzle.
- Great for gifting or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Brownies (homemade or store-bought)
- Soft caramel candies
- Heavy cream
- Semi-sweet or dark chocolate chips
- Sea salt
Directions
- Prepare the Brownie Mixture: Crumble cooled brownies into a large bowl. Use your hands to create a moist mixture that holds together when pressed.
- Shape the Truffles: Scoop and roll the brownie mixture into small balls. Place on a baking sheet lined with parchment paper. Chill for 15 minutes.
- Make the Caramel Filling: Melt caramel candies with heavy cream in a microwave or on the stove until smooth. Let cool slightly.
- Add Caramel Centers: Create a small indentation in each brownie ball, fill with a bit of caramel, and seal. Roll again to smooth. Chill for 30 minutes.
- Coat with Chocolate: Melt chocolate chips until smooth. Dip each truffle into the chocolate, ensuring it’s fully coated. Place back on parchment paper.
- Finish with Sea Salt: Sprinkle a pinch of sea salt on top of each truffle before the chocolate hardens.
- Set: Allow the truffles to set completely at room temperature or in the refrigerator before serving.
Servings and Timing
- Servings: Makes approximately 20 truffles.
- Preparation Time: 30 minutes
- Chilling Time: 45 minutes
- Total Time: 1 hour 15 minutes
Variations
- Nutty Twist: Add chopped nuts or a nut butter center for added texture and flavor.
- White Chocolate Drizzle: Decorate with melted white chocolate for a touch of elegance.
- Coffee-Infused: Mix espresso powder into the brownie mixture for a mocha flavor.
- Dairy-Free Option: Use dairy-free caramel and chocolate substitutes.
Storage/Reheating
- Storage: Store truffles in an airtight container in the refrigerator for up to one week.
- Freezing: Freeze truffles for up to three months. Thaw in the refrigerator before serving.
- Reheating: Truffles are best enjoyed chilled or at room temperature; no reheating is required.
FAQs
1. Can I use store-bought brownies?
Yes, store-bought brownies work perfectly for this recipe to save time.
2. Can I make these truffles in advance?
Absolutely! They can be stored in the refrigerator for up to a week or frozen for longer storage.
3. How do I prevent the caramel from leaking out?
Ensure the brownie mixture fully encases the caramel, and chill the truffles well before dipping them in chocolate.
4. Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate works well if you prefer a sweeter flavor.
5. What can I use instead of caramel?
Try a peanut butter or hazelnut spread center for a delicious alternative.
6. How do I melt the chocolate without burning it?
Melt the chocolate in short bursts in the microwave or use a double boiler for even heating.
7. Can I skip the sea salt topping?
Yes, but the salt adds a delightful contrast to the sweetness.
8. What size should the truffles be?
Aim for about 1-inch balls for a bite-sized treat.
9. Can I use gluten-free brownies?
Yes, substitute gluten-free brownies to make this recipe gluten-free.
10. How do I make the truffles look more professional?
Use a fork or dipping tool to coat the truffles evenly and tap off excess chocolate.
Conclusion
Salted Caramel Brownie Truffles are the ultimate indulgent treat, combining the richness of brownies, the gooeyness of caramel, and the smoothness of chocolate. Whether you’re hosting a party, treating yourself, or gifting a loved one, these truffles are sure to impress. Customize them with your favorite flavors and enjoy a sweet-salty bite of perfection.
PrintSalted Caramel Brownie Truffles
Decadent brownie truffles coated in chocolate and topped with a sprinkle of sea salt. These bite-sized treats combine rich brownie flavors with gooey salted caramel for a dessert that’s perfect for parties or as a sweet gift.
Ingredients
For the Brownie Base:
- 1 box of your favorite brownie mix (plus ingredients required on the package)
- 1 cup caramel bits (optional, for extra caramel flavor)
For the Salted Caramel Filling:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt
For the Chocolate Coating:
- 10 ounces (280g) dark chocolate, melted
- Flaky sea salt, for garnish
Instructions
- Prepare the Brownies:
- Preheat your oven according to the brownie mix instructions.
- Prepare the brownie batter as directed on the package. For added caramel flavor, fold in the caramel bits.
- Bake the brownies as per the package instructions. Once done, allow them to cool completely.
- Make the Salted Caramel:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber liquid.
- Add the butter and stir until fully melted and combined. Be cautious, as the mixture will bubble vigorously.
- Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1-2 minutes, then remove from heat.
- Stir in the sea salt and let the caramel cool completely, then refrigerate until it thickens.
- Assemble the Truffles:
- Crumble the cooled brownies into fine crumbs using your hands or a food processor.
- Take about 1 tablespoon of brownie crumbs and flatten it into a small disc in your palm.
- Place a small dollop (about 1/2 teaspoon) of the chilled salted caramel in the center of the brownie disc.
- Gently fold the brownie mixture around the caramel, rolling it into a smooth ball.
- Repeat the process until all the brownie mixture is used. Place the truffle balls on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
- Coat with Chocolate:
- Melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth.
- Using a fork or dipping tool, dip each brownie truffle into the melted chocolate, ensuring it’s fully coated.
- Allow any excess chocolate to drip off, then place the truffle back onto the parchment-lined sheet.
- While the chocolate is still wet, sprinkle a small pinch of flaky sea salt on top of each truffle.
- Once all truffles are coated, refrigerate them for about 15-20 minutes, or until the chocolate has set.
Notes
- Store the truffles in an airtight container in the refrigerator for up to a week.
- For a shortcut, you can use store-bought caramel sauce for the filling, though homemade caramel offers a richer flavor.
- If you prefer a different chocolate, milk or white chocolate can be used for the coating.