Salted Dark Chocolate Hazelnut Caramel Truffles

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 pound bittersweet chocolate, chopped fine
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1/4 cup finely chopped toasted hazelnuts
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• Coarse sea salt, for garnish

Preparation Time: 30 minutes Cooking Time: 10 minutes Difficulty Level: 2/5 (Medium)

Preparation Method Steps:

1. Line a 9x13 inch baking pan with parchment paper.
2. Place butter, chocolate, sugar, heavy cream, and corn syrup in a heatproof bowl set over a saucepan of simmering water. Stir constantly until melted and smooth.
3. Remove from heat and stir in hazelnuts, cocoa powder, and vanilla extract. Let cool for 15 minutes, or until thickened enough to handle.
4. Use a small cookie scoop or two spoons to shape the truffles into 1-inch balls. Place them on the prepared baking sheet.
5. Refrigerate for at least 2 hours, or until firm.
6. Before serving, sprinkle the truffles with coarse sea salt.

Nutritional Information (per serving):

• Calories: 150
• Fat: 10g
• Carbohydrates: 15g
• Protein: 2g

Dish Characteristics:

• Rich and decadent
• Sweet and salty balance
• Smooth and creamy texture

User Comments:

• "These truffles are amazing! The perfect combination of chocolate, hazelnut, and caramel."
• "The salted dark chocolate adds a sophisticated touch that elevates the flavor."
• "Easy to make and a great dessert for any occasion."

Special Precautions and Tips:

• Make sure to use high-quality chocolate for the best flavor.
• The truffles can be refrigerated for up to 5 days in an airtight container.
• Avoid overmixing the truffle batter, as this can make them too firm.