Cookies & IceCream

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Caramel Truffles

Cook Time:10 Minutes


  • ■   Milk Chocolate
  • ■   Caramel Loaf
  • ■   Dark Dipping Chocolate
  • ■   luster dust


8 oz milk chocolate
4 Tblsp butter
1/3 cup caramel loaf, melted in microwave
2 Tblsp heavy cream
1 lb dark chocolate for dipping
Luster dust, optional
Melt milk chocolate and butter in microwave until melted, stirring every 40 seconds to prevent overheating. Once melted and smooth, add caramel and cream and beat with a mixer on medium speed until smooth and slightly thickened. If butter separates, continue to beat until combined. Press a layer of plastic wrap on top of the truffle mixture and refrigerate until firm enough to scoop (approx 30 min). Once firm enough, use a teaspoon or small candy scoop to form small truffles. Roll them between your hands to make them round and place on a foil lined baking sheet. Continue until all is formed into truffles. Refrigerate until firm, about 1 hour. Melt the dipping chocolate once the truffles are firm, until smooth. Using a fork or dipping tools, dip one truffle until submerged. Bring out of topping and let extra chocolate drip back into the bowl. Place on foil lined tray and repeat with all truffles. Chill until coating is set. Dust with luster dust if desired using a clean paint or pastry brush. Recipe adapted from

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