Introduction: Salted Caramel Truffles (Using Leftover Chocolate Cake!)

About: Hi, I'm Chloe! I’m here to share my love affair with simple, incredible food.

Sometimes you just need something so indulgent and delicious that is makes you forget about all your problems. I solemnly swear that these salted caramel truffles will do just that! A simple homemade caramel sauce takes these truffles to the next level. This recipe also uses up leftover chocolate cake or brownies that may have missed the mark.

So what are you waiting for? Go on, I dare you!

Step 1: Get Ready to Rumball!

Okay. I promise this recipe is way better than my puns.

Good truffles start with good preparation! Set aside your first (and most important) ingredient.

  • 1 leftover chocolate cake or batch of brownies (approx. 21 oz or 600 g of cake)

In a large mixing bowl, break up the chocolate cake or brownie. Using a fork, crush the cake until it has mostly crumbled into small pieces.

Step 2: Concoct Your Caramel.

For this super simple and ridiculously addictive caramel sauce, you will need:

  • 2/3 cup caster sugar
  • 1/2 cup water
  • 1 tbsp (20 g) unsalted butter
  • 2 generous pinches salt
  • 1/2 cup heavy or pouring cream

Have these measured out and ready to go because you're going to need to act fast once the caramel starts cooking! No pressure :)

Step 3: Bubble, Bubble, Toil and Trouble.

In a medium saucepan, combine sugar and water. Bring to a simmer over low-medium heat. Swirl the pot (don't stir) until sugar has dissolved and the mixture begins to bubble.

Increase heat to medium-high and continue to cook, swirling the pot occasionally.

Here you will experience the caramel rainbow as your mixture gradually becomes a dark amber.

As soon as the mixture hits that dark amber colour, remove from heat.

Step 4: Straight to the Sauce.

Immediately add butter to the saucepan and give it a good stir. The mixture has a tendency to froth and splutter so stand back if need be!

Stir in the cream. The mixture may froth up again but not to fear! It should settle down and give you a beautiful, decadent caramel sauce.

I put it in a fancy jar to show off, but you should just leave it in the saucepan to cool down for about 10 minutes..

Step 5: It's All Coming Together...

Pour the slightly cooled caramel mixture into the crumbled chocolate cake. Stir until well combined.

Refrain from eating the whole bowl of chocolate caramel goodness.

Refrigerate mixture for 1 hour to firm up.

Step 6: Let's Rock and Roll!

Line a large tray with baking paper. Take truffle mixture out of fridge.

Take 1 tbsp of the mixture and roll into a small ball using the palms of your hands. Place on the tray.

Repeat to make approximately 30 balls (this will depend on the size of your chocolate cake and how big you roll them).

Transfer rolled balls to freezer for 15-20 minutes while you prepare the chocolate coating.

Step 7: Chocolate + Coconut = Magic

Now for the game-changer: a chocolate and toasted coconut topping.

You will need:

  • 1 cup desiccated coconut
  • 10 oz (280 g) dark or semi-sweet chocolate chips
  • 1 tbsp canola oil

Preheat your oven to 350F/170C. Line a large baking tray with paper and spread desiccated coconut thinly over tray.

Bake for 8-10 minutes or until toasted and golden.

Meanwhile, melt the chocolate: stir together the dark or semi-sweet chocolate chips and canola oil in a medium heat-proof bowl. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.

Add warm toasted coconut to melted chocolate and stir until well combined.

Step 8: Take a Dip.

We're nearly there! Well on our way to caramel-chocolate heaven.

Line another large baking tray with baking paper. Remove truffles from the freezer. Taking one ball at a time, use a truffle dipper or two forks to dip the ball into the chocolate and cover it completely.

(A truffle dipper is like a fancy slotted spoon, perfect if you want to justify your truffle-making habits.)

Gently lower the coated truffle onto the lined tray. Repeat to coat all 30 truffles in the chocolate mixture. Refrigerate for 30 minutes or until chocolate is set (it will go matte).

Step 9: Congratulations! You Have Made It to Chocolate-caramel Heaven!


You can store the truffles in an airtight container in the pantry for up to 4 days.

I highly doubt they'll last that long :)

I hope you like this recipe! I run a baking blog where you can find more of my recipes - find the link in my profile or follow me on Instagram (@bakingenvy)!