Salted Caramel Fudge Truffles (Print Version)

# Ingredients:

→ For the Truffles

01 - 225g semi-sweet or dark chocolate, finely chopped

02 - 120ml heavy cream

03 - 60ml salted caramel sauce (store-bought or homemade)

04 - 1 tsp vanilla extract

05 - 1/4 tsp sea salt

→ For the Coating

06 - 170g dark or milk chocolate, melted

07 - 1 tbsp coconut oil or butter (optional, for a smoother coating)

08 - Flaky sea salt, for garnish

# Instructions:

01 - In a heatproof bowl, add chopped chocolate. Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil). Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth, then mix in caramel sauce, vanilla, and sea salt.

02 - Cover and refrigerate the mixture for 2 hours, or until firm. Using a small scoop or spoon, roll into 1-inch balls and place on a parchment-lined tray. Freeze for 15 minutes to firm up.

03 - Melt chocolate with coconut oil or butter until smooth. Dip each truffle into the melted chocolate, coating evenly. Place back on the parchment-lined tray and sprinkle with flaky sea salt.

04 - Refrigerate the truffles for 20 minutes until the coating hardens. Enjoy chilled or at room temperature!

# Notes:

01 - Add ½ tsp caramel inside each truffle before rolling for an extra gooey center.

02 - Keep in the fridge for up to 2 weeks or freeze for up to 3 months.

03 - For a vegan option, use coconut cream and dairy-free chocolate.

04 - Sprinkle with toasted nuts or cocoa powder instead of sea salt for a crunchy topping.

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