salted dark chocolate hazelnut caramel truffles

Ingredients

• Servings: 28
• 1 cup chocolate-hazelnut spread
• 1/3 cup sugar
• 2 tablespoons water
• 2/3 cup heavy whipping cream
• 1/4 teaspoon coarse sea salt (such as diamond crystal®)
• 1/2 cup unsweetened cocoa powder
• 1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
• 1 tablespoon coarse sea salt (such as diamond crystal®), or to taste

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 12 hrs 40 mins


• heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. remove bowl from heat.
• dissolve sugar in water in a small saucepan over medium heat. brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• pour cream into the syrup while stirring. reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• refrigerate caramel mixture until firm, at least 3 hours.
• spread cocoa powder into the bottom of a wide, shallow bowl.
• scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange a baking sheet.
• cover truffle balls with plastic wrap and chill overnight or 8 hours.
• line a 13x9x2-inch baking sheet with aluminum foil.
• heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees f (46 degrees c). remove bowl from over water.
• working quickly, submerge each truffle ball in the melted chocolate. lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. transfer truffle to foil-lined pan to cool. repeat with remaining truffle balls.
• sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. let stand until coating sets completely, at least 1 hour.