Description
Indulge in this Caramel Milk Chocolate Truffle recipe — rich, creamy truffles with caramel centers and chocolate coatings.
Ingredients
Scale
- 26 caramels (about 2‑inch soft caramels; you may use salted or unsalted depending on preference)
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 1 ⅓ cups semisweet chocolate chips
- 1 tablespoon shortening
- Optional: pinch of sea salt (for garnish) or cocoa powder (for dusting)
Instructions
- Prepare work area and tools
Line a baking sheet with parchment paper or a silicone mat. Have a double boiler or a heat‑proof bowl over simmering water, and set aside a spoon or dipping fork if you plan to dip the truffles. Also have small ice bath or cool place to chill. - Melt the caramels
In a small saucepan over low heat (or in a microwave with short bursts), combine the 26 caramels with about half the heavy whipping cream (reserve the remainder). Stir constantly until the caramels are fully melted and smooth. If needed, add a tablespoon or so more cream to reach a flowing consistency. - Form caramel centers
Using a teaspoon or melon baller, scoop small rounds or balls of melted caramel mixture onto the prepared sheet. Alternatively, pipe using a piping bag. Once you have 26 or desired number of caramel centers, place the sheet in the freezer or fridge until the caramel centers are firm enough to handle (about 15‑30 minutes). - Prepare chocolate coating
While the centers are chilling, melt the semisweet chocolate chips with the tablespoon of shortening in a double boiler or microwave in short bursts (20‑30 seconds) stirring between each interval, until fully melted, smooth, and glossy. This will be your outer shell. Set this aside but keep warm enough to maintain fluidity. - Melt milk chocolate glaze (optional layer)
If you want an inner milk chocolate layer, melt the milk chocolate chips with remaining heavy cream until smooth. Alternatively, milk chocolate can be used for coating in place of semisweet as preferred. - Assemble the truffles
Remove the firm caramel centers from the fridge. Using a fork or dipping tool, coat each caramel ball with melted semisweet chocolate shell (and milk chocolate if using layered approach). Let excess drip off. Place back on parchment. If layered: dip first in milk chocolate, allow to set slightly, then dip in semisweet shell. - Chill to set
Once coated, allow the truffles to set fully. You can refrigerate for about 30‑60 minutes until shells are firm and coatings no longer tacky. - Finish touches
Optionally, garnish with a light dusting of cocoa powder or sprinkle of sea salt on top while shells are still wet. For special finish, drizzle contrasting chocolate (e.g., white chocolate) or decorative patterns.
Notes
Choose high quality chocolate chips—semisweet chocolate with good cocoa content will deepen flavor; milk chocolate gives softer sweetness.
Be careful when melting caramels: low and slow prevents scorching. Using heavy cream helps smoothness.
Shortening helps smooth out melted chocolate and gives sheen, but use sparingly. Too much can affect flavor.
When dipping, make sure caramel centers are sufficiently cold or firm; warm caramel will leak or distort coat.
Work in a cool room if possible—heat can make chocolate temper difficult.
Keywords: caramel Milk Chocolate Truffle