Milk Chocolate Salted Caramel Truffles

🧂 Ingredients

• 1 cup Granulated Sugar
• ½ cup Butter

  unsalted
• ⅔ cup Heavy Cream
• 2 Pinches Fleur de sel
• 21 pieces Hollowed Milk Chocolate Spheres
• ¾ cup Milk Chocolate Couverture
• Mini Sugar Christmas Trees

Instructions

• 1 In a large saucepan, melt 1 cup Granulated Sugar over low/medium heat until a
  nice light golden caramel is formed. (Can take up to 20 minutes).
• 2 During this time, the sugar should not be touched with any objects. (Don't stir,
  only shake the pan if necessary).
• 3 Once a beautiful caramel has formed, stir in ½ cup Butter (already cut into
  small pieces) until a creamy caramel is formed. Then add 2 Pinches Fleur de sel.
• 4 Now heat up ⅔ cup Heavy Cream (please do not boil!) and stir it carefully into
  the caramel.
• 5 Let the caramel cream simmer for two minutes, and then fill it immediately into
  the squeeze bottles.
• 6 Let the caramel cool down to 77 °F // 25 °C
• 7 Place the 21 pieces Hollowed Milk Chocolate Spheres on the kitchen table and
  fill them up with the salted caramel cream just below the rim.
• 8 Put them for several hours (about 8 hours) into the fridge to settle. 
• 9 Melt ¾ cup Milk Chocolate Couverture in a water bath. 
• 10 Take the cooled hollow spheres out of the fridge and seal them with your chosen
  sealing tool. 
• 11 Then place the sealed chocolates in the refrigerator for half an hour until
  firm.
• 12 There should be enough melted chocolate leftover from sealing to coat the
  chocolates.
• 13 Prepare a cooling grid to place the chocolates to dry. Place parchment paper
  beneath to reduce the mess.
• 14 Now, one by one, take the chocolates, dip them into the tempered chocolate
  coating and then carefully lift them out.
• 15 Let the excess chocolate drip off briefly and place them carefully on the
  cooling grid. Do so for each chocolate.
• 16 While the chocolate coating is still soft and moist, you can decorate your
  salted caramel pralines with Mini Sugar Christmas Trees.

Nutrition Info