Salted Caramel Chocolate Truffles Indulgent Sweet Treat

Ingredients

• 1 cup heavy cream
• 8 oz dark chocolate (70% cacao), finely chopped
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 teaspoon sea salt, plus extra for garnish
• 1 cup cocoa powder (for dusting)
• 1/2 cup crushed walnuts or pecans (optional for coating)

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
2. Remove the saucepan from heat and add the finely chopped dark chocolate to the cream, stirring gently until the chocolate is completely melted and the mixture is smooth.
3. Stir in the caramel sauce and 1 teaspoon of sea salt until well combined.
4. Cover the mixture with plastic wrap and refrigerate for about 2 hours, or until the chocolate is firm enough to scoop.
5. Once set, use a small cookie scoop or a teaspoon to portion out the chocolate mixture and roll it into small balls (about 1 inch in diameter).
6. Roll each truffle in cocoa powder to coat, and if desired, also roll them in crushed walnuts or pecans for added texture.
7. Place the truffles on a parchment-lined baking sheet and sprinkle a tiny bit of sea salt on top of each one for that delightful salted caramel flavor.
8. Refrigerate the truffles for another 30 minutes to firm up before serving.