Best Homemade Salted Caramel Truffles Recipe Rich Dark Chocolate

Instructions:

1. Phase 1, Step 1: Combine sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring until the sugar dissolves and begins to turn a deep amber colour.
2. Phase 1, Step 2: Immediately remove from heat. Carefully whisk in the warmed heavy cream (stand back as it will bubble). Whisk in the room-temperature butter until fully emulsified, followed by 1 teaspoon of sea salt.
3. Phase 1, Step 3: Pour the caramel into an 8x8 inch pan lined with parchment paper. Chill for at least 2 hours until firm.
4. Phase 2, Step 1: Place the finely chopped dark chocolate (250g) in a heatproof bowl. Heat the remaining heavy cream (120ml) in a small saucepan until just simmering.
5. Phase 2, Step 2: Pour the hot cream over the chocolate and let stand undisturbed for 5 minutes. Gently stir from the centre outwards until a smooth, glossy ganache forms.
6. Phase 2, Step 3: Remove about one-third of the chilled caramel from the fridge and gently fold it into the ganache mixture. Return the remaining caramel to the fridge. Chill the combined mixture until firm enough to scoop (about 2 hours).
7. Phase 3, Step 1: Using a small scoop or spoon, portion the chilled filling into uniform balls (about 1 inch diameter). Roll gently between your palms until smooth.
8. Phase 3, Step 2: Place the rolled balls on a lined baking sheet and freeze for 30 minutes to firm up completely before coating.
9. Phase 3, Step 3: Temper or gently melt the coating chocolate (300g) using a double boiler until smooth. Dip each frozen truffle fully in the chocolate, allowing excess to drip off.
10. Phase 3, Step 4: Before the chocolate sets, immediately sprinkle the top with flaky sea salt or roll lightly in cocoa powder. Store chilled, but allow 15 minutes at room temperature before serving.