Caramel Filled Chocolate Truffles
These Caramel Filled Chocolate Truffles have a sweet surprise in the center: soft vanilla caramel! An unforgettable holiday treat! These are absolutely delicious!
Homemade Truffles can be made with whatever flavorings you’d like. They’re perfect as gifts, a decadent treat for Christmas or Valentine’s Day, or whenever you need a chocolate fix!
Why You Must Make
- Truffles are one of the easiest candies to make. No candy thermometer. No stirring of molten sugar. All that’s involved is melting chocolate with cream and flavoring it to your heart’s desire.
- You can shake them up easily by adding different flavorings and rolling in different coatings or dipping them in melted chocolate.
- You can also fill them with caramel or even a single toasted nut! These are flavored with rum, vanilla, and coffee.
Ingredient Notes:
- Pantry Staples – sugar, brown sugar, cocoa powder, butter
- Half and Half – richer than whole milk but less fat than heavy cream
- Heavy Cream – makes for a rich truffle filling
- Light Corn Syrup – prevents the caramel from crystallizing
- Good quality real Vanilla Extract – make sure yours is not imitation
- Semisweet Chocolate -I prefer Ghirardelli bars over chocolate chips which can have additives to help them keep their shape
- Coffee – enhances the flavor of chocolate
- Rum – alcohol also enhances the flavor recipes
Fill Your Chocolate Truffles with Vanilla Caramel
If you’re new to candy-making, the caramel filling could be a bit daunting. The ingredients are simple, but it takes a little finesse. Heating the mixture too fast will lead to burnt caramel and a hard to clean pan. Make sure to have an accurate candy thermometer and pull the mixture off the heat at exactly 240º. Any higher and your centers will be too hard to bite through.
You shouldn’t need dental work after eating a chocolate bonbon. It’s best to make a full batch of these soft caramels, and you’ll have plenty of leftovers to wrap and enjoy along with the portion you’ll need to fill your truffles. These Chocolate Truffles will be decadent even without the filling if you don’t have time to fiddle with the extra steps.
Tips for Making Caramels:
- Be patient. Hurrying will inevitably leave you with burnt caramel.
- Use a heavy saucepan for even heating
- Use a good quality candy thermometer. If you’re concerned about accuracy, check the temperature of boiling water. It should be 212º F or 100ºC.
Tips for Making Truffles
- The chocolate, the rum, the vanilla used in these Chocolate Truffles should all be top-notch. It’s especially crucial when the ingredient list is short.
- This is not the time to skimp on bargain-basement ingredients. I recommend a premium, aged liquor. You can find rum with cocoa, caramel, and coffee nuances. Different liquors and liqueurs play well chocolate bonbons.
- Good chocolate is imperative, too. Much as I love chocolate chips in cookies, a bar of premium chocolate will give much tastier results.
Frequently Asked Questions
A dessert truffle is a candy made of a mixture of melted chocolate with either cream or butter that’s allowed to firm up, formed into balls, rolled in cocoa or another topping. They’re often flavored with extracts, liqueurs, spices, nuts, and more.
They are named after the famous, extremely pricey fungus of the same name. The first truffle candies were rather misshapen and when dusted in cocoa resembled the exotic fungus.
Eat it slowly so you can savor every nuance. First, bite it in half, and taste the flavors on your tongue. Next, move it to the hard palate and allow it to melt before finishing it off.
You May Also Like
I hope you’ll add truffles, whether filled with caramel or not, to your holiday sweets list.
- Peanut Butter M&M Truffles from Sally’s Baking Addiction
- Chocolate Balsamic Truffles
- Truffle Brownies
- White Chocolate Truffles
- More of the Best Chocolate Recipes
Caramel Filled Chocolate Truffles
Silky smooth truffles with the option of a caramel filling
Ingredients
For Caramels:
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup half and half
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
For truffles:
- 1/2 pound semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoons rum
- 1 1/2 teaspoons coffee, brewed and cooled
- 1/2 teaspoon good vanilla extract
- Good quality cocoa powder
Instructions
- Make caramels. Line 9x9-inch pan with non-stick foil; set aside.
- Combine all ingredients except vanilla in large heavy saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil.
- Continue cooking, 25-30 minutes or until candy thermometer reaches 240-244°. Do not hurry this process along; it will take at least 45 minutes.
- Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
- Place chopped chocolate in a heat-proof mixing bowl.
- Heat the cream in a microwave safe Pyrex measuring cup until very hot (just shy of boiling). Pour the cream through a sieve into the bowl with chocolate. Let it for a few minutes, then whisk cream and chocolates together until the chocolate is completely melted. Whisk in the rum, coffee, and vanilla. Set aside at room temperature for 1 hour.
- Cut 1/2 teaspoon pieces of caramel and form into balls (make about 30 to start). Scoop out 2 teaspoons of chocolate mixture and form a ball around each caramel ball. (Roll between your two palms---your hands will get messy!). Repeat until all chocolate is used. You will have leftover caramel (cut into squares, wrap in wax paper and store in refrigerator or freezer).
- Roll truffles in cocoa powder and store in refrigerator. Bring to room temperature before serving so caramel centers have time to soften.
Notes
If your chocolate does not set up (I made these in the winter and this was not necessary), you may need to chill the ganache so you can roll the truffles into balls.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 36mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 1g
54 Comments on “Caramel Filled Chocolate Truffles”
One and a half teaspoons of brewed coffee?
Or coffee powder?
Thanks for your help, I want to make these for Easter.
Brewed coffee! I’ll edit to clarify! HOpe you enjoy and Happy Easter!
These caramel filled chocolate rum truffles are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!
Hey there, I’m a huge fan of truffles! These caramel filled chocolate rum truffles look way awesome!
Absolutely love your creative idea with caramel filled chocolate rum truffles! Never seen something like this! Definitely I will try to make it too! Thx for sharing! Happy Independence Day!
I love desserts! This caramelfilled chocolate rum truffles look absolutely fantastic. Beautiful photos, too. I look forward to trying this.
Just tried your recipe. Followed it to a T. The chocolate never set up. Disappointed.
Hmmm…this chocolate to cream ratio is the standard for truffles so I don’t know what could have happened. Did you chill the mixture? Was your kitchen warm? I made mine in the winter, so maybe a short stint in the fridge would have helped.
I tried making these caramels, but they got burnt. I think it’s because I got confused on the directions. After the butter and sugars come to a boil, am I supposed to continue cooking at the medium heat or on low? I feel like it’s supposed to be on low, but you didn’t specify. Any clarifications?
If yours burned, I’d turn the flame down slightly. You want the caramel to continue to boil without too drastic of a change in the temperature. I wouldn’t go to low, but maybe the low side of medium would be best on your cooktop. Caramel can be very finicky, but well worth the effort when you’re successful! Good luck, Jennifer!
These seem like a heavenly treat!!
Truffles… I could eat that whole bowl full. **rubbing my belly** 🙂
Lizzy,
Your desserts are to die for. Of course I need to make these as soon as possible.
Annamaria
Decadent.
Fabulous.
Delicious.
Sinful.
xx
Love these! Love them and even more for the liqueur in the chocolate and the caramel filling. The perfect holiday treat!!
I love caramel so much! It’s literally one of the best things ever! I am totally making these!
Caramel filled rum truffles….OMG! You’re totally speaking my language.
I love that you filled these chocolate rum truffles with caramel, they look absolutely stunning!
Oh. My. Goodness! You took all of my favorite things and rolled them into a truffle. Well done, Liz!
Totally loving that these have caramel inside!
Liz – these are absolutely stunning. Yes, stunning and well, just maybe, I should try making truffles but – confession time – my baked goods never turn out pretty. I just know that stuffing them will not be in my future, but plain truffles…maybe that should be my 2015 challenge. Easy delicious dairy free truffles….mhhhh?!
I agree, truffles are so easy to make!! I love that you added some caramel to this – I bet these truffles are unforgettable!! I’ll have to try this myself (I haven’t made any advanced truffles like this yet 😉 )
Oh how awesome that filling looks!
Aaah. Caramels inside of the truffles! And your caramel recipe doesn’t include caramelizing straight up sugar. Love it! 🙂
I loooove truffles, and then you go and put caramel in them – mind blown! I want a whole batch.
These look melt in your mouth AMAZING.
Liz my dear, these truffles are perfection! Spotted them on Instagram so clicking over for a closer look was paramount. I love the small batch caramel for the filling, and the introduction to these new-to-me products. Thanks for sharing the recipe. Pinned!
I love the styling of your pics, Liz! The one with your teeth marks in the truffle made me smile and giggle.
They must be heavenly with caramel filling!
Three cheers to boozy truffles!! I love that you filled these with caramel! Double decadence!
Oh YES!!! Thank you for sharing this recipe, Liz! I’m going to make this for my husband this year. He loves truffles and he loves rum!
Gorgeous treats & love those rum fillings, Liz! Happy holidays, dear! xoxo
Oh these look so good! I love truffles, but I bet they are even more delicious when stuffed with caramel. A lovely homemade treat!
These are a perfect holiday treat and you’ve made them so beautifully. Mine always look lumpy and obviously hand made. 🙂
A box of your truffles would make the perfect Christmas gift. Your truffles look so gourmet and soooo good. Glad I can make the sweets sans caramels if time seems to be slipping away =)
They looks like heaven ! I have never made truffles with a caramel filling, I should have this idea before ! It looks so good and they are perfect for a gift Christmas !
Truffles filled with caramels sound terrific and you have made them to perfection.
These are my kind of truffles, I love that caramel filling!
i have never made my truffles with a caramel filling. Why oh why have I not done that! It looks amazing!
Mmmm, chocolate & caramel – divine! I’m making truffles next week, but probably just plain ones cut into cubes. Last time I made hand rolled ones the weather was against me – it was 35C outside and not a lot cooler in my un-airconditioned kitchen. Made rolling soft chocolate VERY challenging.
I couldn’t trust myself making these truffles, Liz. Actually, I don’t think I’ve ever come across a truffle I didn’t love! Of course the caramel center doesn’t help matters any, lol…
Thanks for sharing, Liz…A perfect gift if I did get past eating them all:)
Truffles with rum! Please say you’ll mail me some! This is a recipe I need to try!
Hi Liz, I almost bought truffles today, thank goodness I did not, now I can make my own. These look delicious!
Oh my. I want to lick my computer screen!
These boozy truffles filled with caramel look beyond scrumptious. They also make a great holiday food present! Pinned!!!
OMG – these look fantastic!!
OMG Liz!!! boozy truffles, you are a genius!
Damn delicious sweet bites!!!
this is worth to served on christmast dinner table…
I’m so bad at making caramels and I’m not patient with that, but you totally make that sounds so simple. Love truffle, especially boozy ones.
I love the idea of caramel inside a chocolate truffle! What a perfect combination. I think I would eat these as quickly as I could make them.
ohmagoshhhhhhh! I love how high quality all these ingredients are and mmmmm caramel filled trufflesssss
Adore your fun shots, Liz. These look so tempting and like Lynn says, bet Sandra would appreciate being left these this year…
They look absolutely perfectly made. And the alcohol must add so much to their flavor!
Wow, that’s a very special treat indeed! I wouldn’t mind if Santa left a few of them under my tree:@)