Salted Chocolate Truffles

These delicious and elegant salted chocolate truffles are actually quite easy to make at home!

I love a box of fancy chocolates as much as the next gal, and lucky for me I don’t have to head to the candy shop to get my chocolate fix. Homemade truffles require just a handful of ingredients and a little time for rolling and dipping— it’s a fun project anyone can do!

These truffles have a fudgy dark chocolate center, a coating of either dark or milk chocolate, and a sprinkling of flaky sea salt for an irresistible combination of sweet and salty flavors. They’re rich, indulgent, and impressive enough for special occasions!

Only 5 ingredients!

Here’s everything you’ll need to make these salted chocolate truffles (full recipe below):

• Bittersweet or semi-sweet chocolate for truffle filling
• Milk and/or semi-sweet chocolate for dipping
• Sweetened condensed milk
• Vanilla extract
• Flaky salt

Choose the best chocolate for dipping

There’s two main options for coating your truffles: compound chocolate (the easiest option) or real chocolate (tastes the best!). 

Real chocolate contains cocoa butter, giving it a rich flavor and smooth melt, but it requires tempering to achieve that glossy finish and satisfying snap. Compound chocolate (like candy melts or almond bark) uses vegetable fats instead of cocoa butter, so it melts easily and stays shiny without tempering, but the flavor can be milder and slightly waxy. 

How to make these salted chocolate truffles

1. Melt chocolate. Melt dark chocolate in either the microwave or over a double boiler (keep reading for more info on both).
2. Add sweetened condensed milk and vanilla. Stir into the melted chocolate until combined, mixture will thicken and look slightly grainy.
3. Portion into rounds and chill. Use a spoon or cookie scoop to portion chocolate into desired truffle size. Roll in your hands until round. Chill in the fridge while you prep the chocolate for dipping.
4. Melt chocolate for dipping. Melt dark and/or milk chocolate separately, tempering if desired (info on tempering below).
5. Dip truffles in chocolate coating. Working quickly, dip chilled truffle rounds into the melted chocolate. Use a fork to roll rounds in the chocolate until covered, then lift out of the bowl. Gently tap fork on the edge of the bowl, letting excess chocolate drip back into the bowl. Use a toothpick to scrape the chocolate on the bottom of the fork, then carefully use the toothpick to push the covered truffle off of the fork onto parchment or wax paper.
6. Add flaky salt and let truffles set. Sprinkle tops of flaky salt while they are still wet so salt will stick. Let truffles set up at room temperature for about 30 minutes.

Two ways to melt chocolate

Both methods work just fine, but using the microwave will be faster, while using a double boiler will you give you more control and reduce the chance that you’ll burn the chocolate.

• In the microwave— Start with chocolate in a microwave-safe bowl and microwave on high in 30 second intervals, stirring after each.
• Over a double boiler— Add chocolate to a double boiler, or heat-proof bowl and set over a pot of simmering water (make sure the bowl isn’t touching the water). Stir frequently until chocolate is melted.

Note! If chocolate gets too hot it will scorch (burn), seize up, and get very thick. Once it gets to this point, there’s no saving it and you must throw it out and start it over. So don’t let it happen! Watch your chocolate carefully, and remove it from the heat when it’s mostly melted but a few lumps remain. A vigorous stir should melt the rest of the chocolate.

Pro tip: temper your chocolate

Tips for this recipe

• Using chocolate in uniform pieces will help it melt evenly.
• The kind of chocolate you use for these truffles is ultimately up to you, but I recommend splurging if you’re looking to make these extra special! Higher quality (and more expensive) chocolate will produce the best results, while low-cost options won’t be as elegant. They’ll be delicious either way!
• Chocolate and water should never mix! A drop of water or steam will cause chocolate to seize and become unusable.
• Do not put truffles made with real chocolate in the fridge, as this will actually cause the chocolate to soften and it won’t have that satisfying crunch when you take a bite.
• Storage tips: Truffles should be stored in a cool place, like a pantry, and will keep for up to a few weeks. They do not need to be refrigerated.

More chocolate treats

• Chocolate Caramel Corn
• Chocolate Covered Caramels
• Nutella Truffles
• Chocolate Marshmallow Cups

Get the recipe

Recipe originally published December 2009.