If you love salted caramel and chocolate as much as me, then I have a big treat for you today! Ben from The Online Grill has come onboard to share with you his recipe for Salted Caramel Brownie Truffles. These balls are absolutely decadent and are quite possibly my new favourite no-bake dessert. Take it away, Ben!
I have a confession: I’m an easy recipe apologist. While others might love to spend hours in the kitchen cooking up the perfect dish, I’m a sucker for practicality and don’t like to spend much more time making something than it would take for me to eat it.
I’ll be the first to admit that it’s a terrible attitude to have, however this has meant that I’ve been able to make really fun recipes like 10-minute tiramisu or breakfast pizzas a staple in my house. And now… truffles.
For me the mere mention of the word ‘truffles’ brings up an image of something beautifully delicate; of something fantastically delicious but oh so difficult to make.
Not so with this recipe though. These are brilliantly simple while not compromising one bit on the decadence that makes truffles so delightful.
At their core the ingredients are just brownies, melted chocolate, chocolate ganache and caramel. Sure there are a couple of tweaks here and there, but with the use of a heated saucepan, a good spoon and a fridge, anyone can make these.
And there’s no need to make a fresh batch of brownies with these. You can either repurpose of botched brownies that you sort of… messed up… a day or so before, or you can buy just your standard store-bought premade brownies.
This is a really fun recipe to make, and with its production line-like process of making the balls it’s certainly one you can get the kids involved with too. Just make sure you beat them to licking the pan clean.
Salted Caramel Brownie Truffles
For the brownie truffles:
- 5 cups brownies crumbled
- ½ double cream
- 2.5 oz/70g dark chocolate chopped in pieces
For the salted caramel:
- 1 cup caster sugar
- 2.5 oz/70g unsalted butter room temperature
- ½ cup double cream
- ½ tsp salt
For the chocolate shell:
- 9 oz/250g dark chocolate melted
- Let’s start by making the ganache for the brownie truffles. Heat up ½ cup of double cream in a pan until it’s boiling hot. Then pour that over the chopped dark chocolate. Leave it for a few minutes, then mix together.
- Now onto the truffles. Mix together the brownie crumbs and the chocolate ganache until the crumbs are evenly mixed through. We want the mix to be very moist and fudge-like. Most importantly, it needs to be able to be shaped so that we can make balls out of it.
- For the caramel, melt the sugar in a saucepan over a medium-high heat. Stir continuously until the sugar turns a deep golden brown. Add the butter and stir well while it melts and is then properly combined with the caramel. Cook for a further couple of minutes.
- While continuing to mix, add ½ cup of double cream slowly. The hot caramel can bubble a lot while we add ingredients, so be careful.
- Check the caramel sauce by spooning out a little and allowing it to cool. If its consistency is too thick then you can add a little more double cream to the mix. Once you are happy with the consistency, add the salt and cook the caramel for a further minute. Remove the pan from the heat and leave to cool completely. Use your fridge if needed.
- Now let’s get assembling! Measure out ⅛ cup of the brownie mixture and shape it into a ball, and flatten into a disc. Follow this by shaping ½ tablespoon of the cold caramel into a small sphere and put it firmly in the middle of the brownie disc. Mold the brownie mix around the caramel ball and shape it into a ball. Place on a tray.
- Repeat this whole process until you have run out of either mix and then place in the fridge for 15-20 minutes.
- While in the fridge, melt some dark chocolate in a pan. Remove the balls from the fridge and coat them in the melted dark chocolate. Allow to set for 20-30 minutes at room temperature.
- Serve up or keep in a closed container in the fridge. Enjoy!
About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.