Salted Caramel Truffles Pressure Cooker Recipe
These rich and creamy salted caramel truffles are quickly and gently made using a pressure cooker. They're indulgent, decadent and surprisingly easy to make with minimal ingredients and equipment!
Equipment
- 1 heatproof bowl
- 1 small saucepan
Ingredients
Main ingredients
- 200 g dark chocolate finely chopped
- 4 tablespoons caramel sauce homemade or shop bought
- 4 tablespoons double cream
- 75 g unsalted butter cubed
- 2 teaspoons flaky sea salt
- 4 tablespoons cocoa powder sifted
Instructions
Instructions
- Place finely chopped chocolate in a large heatproof bowl and set aside.
- Pour the caramel sauce and double cream into a small saucepan over a medium heat. Add cubed butter and sea salt, and heat the mixture until the butter has melted and the mixture steams but does not bubble.
- Remove the mixture from the heat and slowly pour it over the chopped chocolate. Let sit for one minute.
- Stir gently starting from the center until a thick, smooth ganache forms.
- Cover the mixture with baking parchment and refrigerate for 2 hours until firm.
- Place cocoa powder on a plate. Scoop teaspoons of ganache and roll into balls.
- Roll truffle balls into cocoa powder until coated.
- Transfer to a tray and refrigerate until set, about 1–2 hours. Enjoy once set.
Notes
If the ganache feels too sticky or too soft to roll, chill it longer or coat your hands in cocoa powder. Optional toppings: chopped nuts, sprinkles, cocoa nibs, or dip in white chocolate. For storage, use airtight containers and refrigerate up to 5 days.