Ingredients
1 cup soft caramels
2 tbsp heavy cream
2 cups semi-sweet chocolate chips
1 tsp vanilla extract
Sea salt flakes
Cocoa powder or melted chocolate for coating
Instructions
Melt caramels and heavy cream together in a saucepan over low heat until smooth.
Stir in chocolate chips and vanilla extract until fully melted and creamy.
Refrigerate mixture for 1–2 hours until firm enough to scoop.
Roll mixture into small balls using a spoon or cookie scoop.
Coat truffles in cocoa powder or dip in melted chocolate.
Sprinkle tops with flaky sea salt.
Chill for 20 minutes before serving.
