Chocolate caramel truffles

575g dark chocolate
350g milk chocolate
10g salt

450g cream
450g sugar
75g butter


  1. Place the dark and milk chocolates, and the salt in a plastic work bowl and set aside.
  2. Place the cream in a small pot and bring to a boil. Remove from heat and keep warm.
  3. Preheat a medium sized sauce pan. Sprinkle 50 g of sugar over the bottom. When the sugar melts and begins to take on color, stir in another 50g of sugar. When the new addition of sugar melts and takes on color, add 50g of sugar. Repeat this process of melting the sugar 50g at a time until all the sugar has melted and taken on a deep amber color.
  4. Add the butter, and remove from heat. Stir the warm cream and butter into the caramel until smooth and even.
  5. Strain the caramel over the chocolates. Using a hand blender, mix on speed 1 until an even ganache has formed.
  6. Pour into a very flat half sheet pan lined with plastic. Spread until even, and chill for 2 hours, or until completely set.

Cut into 1 inch squares and either dust with cocoa powder, or dip in tempered chocolate.

2 Responses to “Chocolate caramel truffles”

  1. Jeric

    Hello, Dana,

    When heating the sugar, how come we do so in successive additions of new crystallized sugars (50g by 50g)? Does it have something to do with how it will emulsify with the chocolate once it’s added? I just haven’t seen this method for making caramel yet and wanted to know why/how it works.

    Thank you,


    • Dana Cree

      Adding successive additions of sugar layers the flavor of the caramel. As each new addition of sugar is added, the first addition gets darker and darker, taking on bitter floral notes, and the final additions melt and take on sweet light caramel notes. When we want a deep nuanced caramel flavor we use this method. When we want a straightforward caramel flavor we use a wet method, cooking the sugar with water so all the sugar crystals caramelize at an even rate.


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