Dark Chocolate–Caramel Truffles with Sea Salt
 
Makes approximately 36
Ingredients
  • ½ cup sugar
  • 3 tablespoons water
  • ⅔ cup heavy whipping cream, warmed
  • 1 tablespoon light corn syrup
  • 1 teaspoon sea salt
  • 4 (4-ounce) bars bittersweet chocolate, chopped and divided
  • Garnish: flaked salt
Instructions
  1. In a large skillet, combine sugar and 3 tablespoons water. Cook over medium-high heat, without stirring, until mixture is honey-colored. Reduce heat to low, and stir in cream, corn syrup, and sea salt, stirring until mixture is smooth. Let cool, stirring occasionally, for 15 minutes.
  2. In the top of a double boiler, melt half of chocolate over simmering water. Remove from heat, and stir in caramel mixture until smooth. Cover and refrigerate until chocolate has hardened, at least 4 hours.
  3. Line a rimmed baking sheet with parchment paper.
  4. Using a 1-inch spring-loaded ice cream scoop, scoop chocolate mixture. Roll into 1-inch balls, and place on prepared pan. Cover and refrigerate for at least 2 hours and up to 5 days.
  5. In the top of a double boiler, melt remaining half of chocolate over simmering water. Remove from heat.
  6. Using 2 forks, dip truffles into melted chocolate to coat, gently tapping forks on edges of bowl to allow excess chocolate to drip off. Return to parchment-lined pan, and sprinkle with flaked salt, if desired. Repeat procedure with remaining truffles, melted chocolate, and salt.
  7. Let stand until chocolate is set, about 10 minutes. Cover and refrigerate for up to 2 weeks.
Recipe by Victoria at https://victoriamag.com/dark-chocolate-caramel-truffles-with-sea-salt-recipe/