Salted chocolate-hazelnut caramel truffles

    12 hours 40 min

    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.

    9 people made this

    Serves: 28 

    • 250g chocolate-hazelnut spread
    • 60g caster sugar
    • 2 tablespoons water
    • 160ml whipping cream
    • 1/4 teaspoon coarse sea salt
    • 45g cocoa powder
    • 350g dark chocolate chips (at least 60% cocoa solids), finely chopped
    • 1 tablespoon coarse sea salt, or to taste

    Prep:25min  ›  Cook:15min  ›  Extra time:12hr chilling  ›  Ready in:12hr40min 

    1. Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth and easily stirred, about 5 minutes. Remove bowl from heat.
    2. Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to the boil and cook until syrup is a deep amber colour, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
    3. Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
    4. Refrigerate caramel mixture until firm, at least 3 hours.
    5. Spread cocoa powder into the bottom of a wide, shallow bowl.
    6. Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking tray.
    7. Cover truffle balls with cling film and chill overnight or 8 hours.
    8. Line a baking tray with foil.
    9. Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 46 C. Remove bowl from over water.
    10. Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined tray to cool. Repeat with remaining truffle balls.
    11. Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.


    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.

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    Reviews in English (5)


    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)


    Caramel was hard to get right. What is the trick?? Would love to try again!  -  10 Dec 2018  (Review from Allrecipes US | Canada)


    i used extra sea salt and froze it 4 hours instead of 3  -  06 Nov 2018  (Review from Allrecipes US | Canada)