No one will be able to resist the indulgent blend of dark chocolate, hazelnut and caramel with a dash of salt in these truffles. They can be made up to a week before you need them, just cover them well and keep in the fridge. Bring to room temperature before serving.
When shaping the truffle filling, try to avoid touching it as much as you can. I use a melon baller to do the majority of the shaping because the moment you touch it, it starts to melt. If the mix gets too soft, let it chill in the freezer for 45 minutes to 1 hour before continuing.
I've never made truffles and these came out amazing! It took a bit of work and the trickiest part was the caramel but that's just becasue I don't know how to make caramel... Everyone thought they were great, and very pretty, so I will use this recipe again if I need a classy dessert. - 11 Mar 2016 (Review from Allrecipes US | Canada)
I had a serious challenge with trying to get the sugar and water to turn the amber color, without scorching it... So, after trying to do this 2 times, I gave up. Instead I added caramel bits (you can buy them at Wal-Mart). I added about a 1/3 of the bag to the hazelnut in my double boiler, added about a 1/3 cop of the heavy whipping cream and let the caramel melt in with the hazelnut. Had to work it a bit, but turned out amazing. So far I have made 2 batches and plan on making more! - 07 Dec 2017 (Review from Allrecipes US | Canada)