Salted Caramel Mocha Truffles

These Salted Caramel Mocha Truffles are extremely rich, with a bold coffee flavor. They are not difficult to make and are sure to impress all your guests.

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This was another snack I made when we had friends over the play board games over the weekend. Even Tommy, who isn't a big sweets eater, and who doesn't like chocolate all that much, enjoyed them.

They are not difficult to make, but they do take a little time. It's a multi-step process. You have to make the truffle dough and chill it, melt the white chocolate, dip the truffles and let them set, make the caramel, and drizzle the caramel and let it set. So if you're planning to make them, just be aware that you'll need some time for it.
Ok, so where to start? First, make the truffle dough. Using a stand mixer, beat together the softened butter, brown sugar, and sugar til the mixture is creamy. Add the vanilla and sea salt. Mix again until incorporated.

In a separate small bowl, stir together the milk and espresso powder til fully dissolved. Set aside for a moment.
In a separate medium bowl, combine the cocoa powder and flour.
Alternate adding the espresso mixture and the cocoa mixture into the butter mixture, mixing well between each addition.

Roll the truffle dough into small balls. Chill in the fridge for at least 30 minutes to harden.

Once the truffle dough has hardened, melt the white chocolate. I did this using a double boiler, which is my preferred way of melting chocolate. I like it because you can keep the chocolate hot and melty, instead of having it begin to harden and clump. However, if you don't have a double boiler, you can always melt the chocolate in the microwave. When doing this, make sure to heat at small increments, stirring well after each, to prevent the chocolate from burning. Once fully melted, coat the truffles with white chocolate. Place them on a sheet of wax paper to set.

When the chocolate-coated truffles are fully set, make the caramel. Unwrap the caramels, and place them in a pan along with the heavy cream. Heat over medium heat, stirring frequently to avoid burning. When the caramel is fully melted and incorporated, drizzle it over the truffles. You may need to stir the caramel sauce a few times during the drizzling process because it may begin to harden some.
Before the caramel hardens completely, sprinkle a little bit of sea salt onto the top of each truffle. Allow the caramel to set fully before serving.


Salted Caramel Mocha Truffles

Yield: about 36 truffles

Ingredients

  • ½ c butter, softened
  • ½ c brown sugar
  • ¼ c sugar
  • 1 tsp vanilla
  • ¼ tsp sea salt, plus more for garnish
  • 3 Tbsp milk
  • 2 Tbsp instant espresso powder
  • ¼ c dark cocoa powder
  • 1¼ c all-purpose flour
  • 12 oz white melting chocolate
  • 6 oz soft caramels
  • 2 Tbsp heavy cream

Directions

  1. Using a stand mixer, beat the butter, brown sugar, & sugar til creamy.
  2. Add the vanilla & salt; beat again til mixed.
  3. In a separate small bowl, stir together the milk & espresso powder til dissolved; set aside.
  4. In a separate medium bowl, combine the cocoa powder & flour. Alternate adding the espresso mixture & cocoa mixture into the butter mixture, beating well between each addition.
  5. Roll the dough into small balls. Chill in the fridge at least 30 minutes.
  6. Once chilled, melt the white chocolate in a double boiler. Coat each truffle w/ white chocolate, & place on a sheet of wax paper to set.
  7. Once set, place the caramels & heavy cream in a pan over medium heat. Allow caramel to melt, stirring frequently to prevent burning. Once fully melted & combined, drizzle caramel over truffles. Sprinkle truffles w/ a pinch of sea salt before the caramel sets.

Notes

  1. If you don't have a double boiler, you can melt the white chocolate in the microwave. Just make sure to heat it in small increments & stir between to prevent burning.
  2. When drizzling the caramel, you may need to stir the caramel if it begins to harden some.

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