16 ounces Ghirardellis dark chocolate melting wafers
sea salt, for garnish
Set up a double boiler with 1-2 inches of water in the bottom of a pot. Heat water over medium-high heat until boiling. Once boiling, add cream and heat until warm. Add butter until melted. Add espresso powder and milk chocolate chips. Stir until smooth.
Add caramel bits, stirring until melted (this may take several minutes).
Remove from heat and refrigerate for 2-3 hours until ganache becomes set.
Scoop filling into 1 tablespoon balls and drop onto a parchment paper lined baking sheet. Freeze for one hour.
Melt Ghirardelli Melting Chocolate according to package directions (this is the chocolate wafers in the resealable pouch).
Dip each truffle on a toothpick into the melted chocolate, tapping the side of the bowl until the excess falls off. Drop onto the parchment paper and sprinkle immediately with sea salt. Repeat until finished.
Store truffles in airtight container in refrigerator for up to two weeks.
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