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Salted Caramel Brownie Truffles

5 from 4 votes
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Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 20 -24
Author: Swah


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!