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+ servings

Salted Chocolate Truffles


  • 1 lb semi-sweet or bittersweet chocolate
  • 14 oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 8 oz milk or semi-sweet/bittersweet chocolate (or half and half, see Notes)
  • Flaky sea salt , for sprinkling


  • Heat the dark chocolate in a double boiler placed over simmering water or in the microwave in 30 second intervals. Stir until smooth, do not overheat or chocolate will burn and seize up.
  • Remove from heat and stir in sweetened condensed milk and vanilla extract. Mixture will be thick and slightly grainy.
  • Use a spoon or small scoop to portion mixture into desired size for truffles (mine were about 1 tablespoon each). Use your hands to roll into balls. Chill in the fridge while you melt chocolate for dipping.
  • Melt the milk or dark chocolate (or both in separate bowls) in the microwave or over double boiler.
  • Dip the truffle balls in the chocolate until completely covered. Use a fork to remove truffles from the melted chocolate, letting excess chocolate fall back into the bowl. Transfer to parchment or wax paper with the help of a toothpick .
  • Sprinkle with flaky salt and let chocolate set up at room temperature for about 30 minutes.
  • Store truffles in a cool dry place for 1-2 weeks.
  • You can use real chocolate or "dipping/candy coating" chocolate for the chocolate coating, per your preference. Please read above blog post content.
  • I used 4oz milk chocolate and 4 oz semi-sweet chocolate so I had half and half dark and milk chocolate-coated truffles.


Sodium: 16mg, Calcium: 43mg, Vitamin C: 1mg, Vitamin A: 39IU, Sugar: 13g, Fiber: 2g, Potassium: 148mg, Cholesterol: 5mg, Calories: 146kcal, Saturated Fat: 5g, Fat: 8g, Protein: 2g, Carbohydrates: 16g, Iron: 1mg
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