Sea Salt & Caramel Truffles

As much as I love the taste of pure chocolate,

the sea-salt in this recipe adds a savory twist. 

The combination is refreshing,

and cuts nicely through the richness of the truffles.

Sea Salt & Caramel Truffles

Makes 30-35 Truffles

Ingredients

One recipe for Simple Chocolate Truffles

7 caramel squares, unwrapped and quartered

1 tbs of sea salt

Directions

Prepare the truffles as directed  in the "Simple Chocolate Truffles" recipe,

until you reach the stage where you've allowed the melted chocolate mixture to set.

Remove the mixture from the refrigerator

and let it rest for about 2-4 minutes

to allow for easier forming of the chocolate.

 

Have your salt and caramel quarters at the ready,
along with a prepared baking sheet lined with mini-candy cups. 

Begin to scoop your first truffle,
and prepare to get a little messy!

Typically,
you would scoop the chocolate mixture into your palm and roll it quickly into a ball. 

However,
because your essentially stuffing the truffles,

you'll need to scoop the mixture into the palm of your hand

to make a place in the center for your caramel and dash of salt to rest. 

Once you've done that,

close the mixture over the filling and proceed to roll into a ball

before rolling in your desired coatings.

{Again, I love using unsweetend cocoa and finely minced almonds.}

Set each truffle in a cup and refrigerate once more to set. 

When you're ready to serve,
remember,
room temperature is best!
   

Let them rest on the counter for at least 30 minutes and...

Enjoy!