These Spiced Tequila Truffles with Sea Salt are not only deliciously addicting, they are easy to make as well. Trust me. I am not the best at making desserts. I can cook like nobody’s business, but when it comes to baking it is a skill I have yet to achieve. The great thing about truffles is that there is no baking involved (probably why I am good at it) and very little ingredients are needed. Making them pretty hard to mess up.
To get started you will need a few items from the store:
8 ounces of good quality semi-sweet chocolate, 8 ounces of good quality bittersweet chocolate, caramels, sweetened condensed milk, vanilla extract, chili powder, tequila, meltable milk chocolate, and sea salt. Truffles are supposed to be quite rich and divine, so I recommend going with higher quality brands like the ones shown.
Once you are ready to begin will want to break up your semi-sweet chocolate bars and bittersweet chocolate bars (yes, all of them) and put them into a heatproof glass bowl over a saucepan of simmering water. If you have a double boiler, just use that!
In the photo you will see the caramel in the bowl unmelted, don’t do that! I quickly learned that the caramel melts a lot slower than the chocolate, so put the caramel in a separate microwaveable bowl and heat up for about a minute. Once the caramel is starting to melt and get soft, scoop it out of the bowl and add it to your chocolate right away.
Once the caramel is added, pour in your condensed milk and start folding the ingredients gently together.
Stir until all ingredients are mixed in together evenly and the chocolate and caramel are completely melted.
Finally, turn off the heat and add 1 tablespoon vanilla extract, 2 tablespoons tequila, and a 1/2 teaspoon chili powder.
Stir it together gently until it’s all combined—the vanilla will make the chocolate glossy. Remove the bowl from the saucepan, and set aside to cool for about a half hour until the chocolate becomes firm and workable. Once the chocolate mix is cool enough to handle, roll them into balls about 1/2 to 3/4″ inch in diameter.
After rolling them into balls, place the pan in the freezer for about ten minutes to firm them up a bit. Once they are firmed up, take the truffle balls, one by one, and place them into the melted chocolate. I love to use the CandiQuick meltable milk chocolate because it comes in a convenient microwaveable tray. Less mess and the chocolate is tasty. Roll the truffle ball in the tray until the truffle is all coated.
With a fork retreive the truffle from the chocolate and let excess chocolate drain back into the tray. Lightly tap the fork on the rim of the bowl to help the chocolate sheet down the sides of the truffle then place your chocolate covered truffle onto your sheet of waxed paper.
Once the truffle is placed, the melted milk chocolate will start to harden fairly quick, so take your sea salt and sprinkle a little on top.
Repeat the steps until all the truffles have been coated and salted.
- 8 ounces, weight Ghiradelli Semi-sweet Chocolate
- 8 ounces, weight Ghiradelli 60% Cacao Bittersweet Chocolate
- 1 can (14 Oz) Sweetened Condensed Milk
- 15 pieces Kraft Caramel Squares
- 1 Tablespoon Simply Organic Pure Vanilla Extract
- ½ teaspoon Simply Organic Chili Powder
- 2 Tablespoon Casa Noble Tequila Reposado
- 8 ounces, weight Meltable Milk Chocolate
- Sea Salt
- Heat Ghiradelli chocolates and condensed milk in a double boiler over medium low heat.
- In a separate bowl, microwave caramels for about 1 minute. Until Caramels are mostly melted and soft. Scoop caramel from bowl and add it to your chocolate and stir until chocolate is melted and the caramel is folded in nicely.
- Remove from heat and stir in your vanilla, chili powder and tequila.
- Let sit for about 30 minutes until mixture is cool enough to handle.
- Once cooled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt.