Bonjour from Paris! These Salted Caramel Truffles feel especially appropriate to share with you today because if the trip is still following the itinerary I meticulously crafted in Google docs, I spent this morning at my favorite chocolate shop and this afternoon at my favorite caramel store (you can read about both of them here). I wish I could bring all of you with me, but since we wouldn’t all fit inside a single truffle shop anyway, I have the next best thing: an easy recipe for Salted Caramel Truffles that anyone can make, no culinary expertise required.
This post is brought to you by Morton Salt.
The truffles are dark-chocolate dipped, then topped with a crunch of coarse sea salt, one of the pro tips shared at the Morton Next Door Chef event I attended last fall. Read on for the tasty details about the recipe and the event too.
Getting a homemade salted caramel sauce to a consistency that’s thick enough to enrobe in melted chocolate to create a caramel-filled truffle, yet soft enough to still melt and ooze when you bite into it, is a tricky endeavor that I’d prefer to leave to a French pastry chef. Hence, for this Salted Caramel Truffle recipe, we are skipping the actual caramel entirely. Stay with me here.
Instead of meticulously heating butter, sugar, and heavy cream in a saucepan until the temperature, color, and bubbles were just so, I piled dates and cashews in a food processor and blended them until they were smooth, creamy, and positively luscious. That’s it! Dates have a natural caramel-like sweetness, and cashews are buttery. Combine the two with vanilla, coconut sugar, and salt, and the resemblance to salted caramel is complete.