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Deliciously sea salt chocolate truffles are made with four simple ingredients. These sweet and salty truffles are delicious and perfect with your cup of coffee or glass of port! Step-by-step photos teach you how to make this delicious chocolate truffle recipe.
Truffles are for chocolate lovers. I am a chocolate lover. If you are not a chocolate lover, feel free to move on to something less chocolatey like this Lemon Curd Loaf Cake!
When I found this recipe on The Pioneer Woman I knew I had to make these.
This recipe is all that I imagine a truffle to be; rich, chocolatey, and creamy. With an added twist of sea salt, these truffles are one of my favorites.
These sea salt chocolate truffles would be PERFECT to make for Valentine's day or Christmas time.
Let's get to the recipe.
Jump to:
- Ingredients
- Instructions
- Can you freeze?
- Can you double
- More chocolate recipes
Ingredients
You only need a few ingredients, but please make sure they are of the best quality!
- Good Quality Dark Chocolate. I useCallebaut Chocolate Callets they are great because they come in callets which are small little chips/ discs. If you use a good quality chocolate bar just make sure you chop it up finely. I don't suggest using milk chocolate instead here because we are mixing the chocolate with sweetened condensed milk.
- Sweetened Condensed Milk. Just one can of this liquid gold is needed. I dare you not to lick the spoon, this stuff is soooo good!
- Pure Vanilla Extract. Don't use the imitation stuff!
Now you could roll the truffles in chopped nuts or cocoa powder but dipping them in chocolate is so much more fun!
- Good Quality Milk Chocolate. I useCallebaut Milk Chocolate Callets and again they are great because of the shape they come in but if you use a bar just make sure to chop it finely.
- Vegetable Oil or Coconut Oil. This is totally optional but you don't need to temper chocolate if using the oil! I do this for my chocolate peanut butter balls too.
- Good Quality Sea Salt. I use Maldon Sea Salt but there are many other great brands out there!
Instructions
To start we need to melt the chocolate. If you have a double boiler use that or make one. Create your own double boiler by placing a medium/large heatproof bowl on top of a pot, sized so that the bowl sits on top. Add a couple of inches of water to the pot and make sure the bowl does not touch the water. You want the steam of the boiling water to warm the bowl full of chocolate.
Turn the pot on to medium heat and add the chocolate to the heatproof bowl, do not walk away, babysit the chocolate and keep stirring. Once the chocolate is at about 80% melted carefully take the bowl off of the hot pot and set on the counter, continue to stir the chocolate and the residual heat will continue melting it all.
When the chocolate is completely melted place the bowl back on the heat and add the sweetened condensed milk and stir together.
Once the chocolate and milk are completely combined take off the heat and stir in vanilla.
I used a large, wide bowl, but if you are using a small bowl transfer the mixture flat into a large dish dish and cover with plastic wrap.
Place in the refrigerator to chill for 2 hours.
Once chilled roll the chocolate truffle mixture into small balls, I use aCookie Scoop 0.5 Tablespoonsize for even balls. Scoop the chocolate then roll between your clean hands to form a nice round ball and place on a wax paper-lined baking sheet.
Once all of the truffle mixture is scooped place the tray to chill in the freezer for 15-30 minutes to harden up.
Melt the chocolate, if you are using oil you can add the oil to the bowl you are melting the chocolate in. You can use the same method as above to melt or you can microwave at 50% power in 15-second increments and be very careful not to burn it.
Line a baking sheet with wax paper.
Use a fork or thiscandy dipping setto dip the chilled truffles in the melted chocolate and sprinkle with sea salt place on the prepared baking sheet.
Store at cool room temperature for up to 5 days or store in an air-tight container in the fridge for up to 10 days
Let the truffles set for 30 minutes to an hour.
Don't miss my Oreo Truffles too!
Can you freeze?
I like to freeze the un-dipped chocolate truffles. So I roll the balls out then chill them as the recipe states for 15 minutes then transfer to a freezer safe container for up to 1 month.
Can you double
You can totally double this recipe, just click the 2X button on the recipe card below to update the ingredient quantities. Make sure your bowl is large enough to mix it all!
More chocolate recipes
My friend Candice makes the best match dark chocolate peanut butter cups.
Homemade Almond Roca is another delicious chocolate candy that you cannot go wrong with!
These delicious chocolate brownie bites are heaven in two bites!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Sea Salt Truffles
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
Deliciously chocolate truffles made with a few staple pantry ingredients and topped with a generous sprinkling of sea salt. These sweet and salty truffles are delicious and perfect with your cup of coffee or glass of port!
- Total Time: 2 hours 15 mins
- Yield: 36 1x
Ingredients
Units Scale
Truffle Filling
- 16oz Good Quality Dark Chocolate, I use Callebaut Chocolate Callets
- 14oz Sweetened Condensed Milk
- 1 Tablespoon Pure Vanilla Extract
Truffle Coating
- 10oz Good Quality Milk Chocolate, I use Callebaut Milk Chocolate Callets
- 1 Teaspoon Vegetable Oil or Coconut Oil (optional but you don't need to temper chocolate if using)
- Good Quality Sea Salt, I use Maldon Sea Salt
Instructions
- Create your own double boiler by placing a medium/large heatproof bowl on top of a pot, sized so that the bowl sits on top. Add a couple of inches of water to the pot and make sure the bowl does not touch the water. You want the steam of the boiling water to warm the bowl full of chocolate.
- Turn the pot on to medium heat and add the chocolate to the heatproof bowl, do not walk away, babysit the chocolate and keep stirring. Once the chocolate is at about 80% melted carefully take the bowl off of the hot pot and set on the counter, continue to stir the chocolate and the residual heat will continue melting it all.
- When the chocolate is completely melted place the bowl back on the heat and add the sweetened condensed milk and stir together.Once the chocolate and milk are completely combined take off the heat and stir in vanilla.
- If your bowl is large enough you can let the chocolate cool for five minutes then cover in plastic wrap and chill in the fridge. If you used a small, deeper bowl transfer the truffle filling to a wide casserole dish and cover with plastic wrap. Let the chocolate mixture chill in the fridge for 2 hours.
- Once chilled roll chocolate truffle mixture into small balls, I use a Cookie Scoop 0.5 Tablespoon size for even balls. Scoop the chocolate then roll between your clean hands to form a nice round ball and place on a wax paper-lined baking sheet. Once all scooped chill in the freezer for 15-30 minutes to harden up.
- Melt the chocolate, if you are using oil you can add the oil to the bowl you are melting the chocolate in. You can use the same method as above to melt or you can microwave at 50% power in 15-second increments and be very careful not to burn it.
- Line a baking sheet with wax paper. Use a fork or this candy dipping set to dip the chilled truffles in the melted chocolate and sprinkle with sea salt place on the prepared baking sheet. Store at cool room temperature for up to 5 days or store in an air-tight container in the fridge for up to 10 days.
Notes
Recipe: The Pioneer Woman
- Author: Elizabeth Waterson I Confessions of a Baking Queen
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Dessert
- Method: Cooking
- Cuisine: American
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This post was originally published February 4, 2013 as of November 2020 the photos and text have been updated.
