Salted Dark Chocolate Truffles

Salted Dark Chocolate Truffles Recipe

Ever feel the craving for something chocolate, fudgy and salty with a slight crunch? Well, look no further than these salted dark chocolate truffles!

These truffles are so delicious and they are so simple to make! Seriously, these come together in literally 10 mins or less on the stove top (no baking required!) and only require 5 ingredients!

Salted Dark Chocolate Truffles

They also keep really well in the fridge. If Matt and I didn’t eat so many of them, one batch would probably last us the whole week for dessert, but usually it only lasts a couple days (heehee).

These truffles are inspired by a traditional Brazilian dessert, called Brigadeiro. Basically, it’s their version of chocolate fudge. Not only is it out of this world delicious, it’s super easy to make (at least the way I do it is!)

Salted Dark Chocolate Brazilian Truffles

This recipe that I’m sharing today is adapted from the Traditional Brigadeiros recipe that I use to make to make Brazilian chocolate brigadeiro all the time. My twist? To make these dark chocolate and salty I used Hershey’s dark chocolate instead of regular cocoa powder and I also added a ¼ tsp of salt to the batter.

If you want to make traditional brigadeiro (which are also sooooo good) just leave out the salt and use regular cocoa powder.

These dark chocolate desserts are perfect to bring to parties, get-togethers, and are great for when you have company come over or need a quick dessert for a dinner party.

If you have none of those things coming up, you can just make a batch, keep it in the fridge and pop truffles while sitting on your couch, drinking red wine and binge watching Netflix…(YASSSSS!!!)

Here’s the recipe:

Only 5 Ingredients Needed for These Salted Dark Chocolate Truffles

Salted Dark Chocolate Truffles:


  • 1 (14oz) can sweetened condensed milk
  • 4 Tbsp Hershey’s Dark Chocolate cocoa powder (Or, for a traditional taste, leave out the salt and just use regular cocoa powder)
  • 2 Tbsp butter (salted)
  • ¼ tsp salt
  • Chocolate sprinkles


In a small sauce pan add the condensed milk, cocoa powder, butter and salt. Turn heat to medium and stir it all together until the butter is melted. Then, continue stiring (if you just let it sit there, it will burn). I like to use a wooden spoon, but if you don’t have a wooden spoon, that’s okay! Just any big spoon will do.

Keep stirring! It will start to bubble as it gets to boiling temperature. After about 5-8 minutes, you will notice that the batter is definitely a thicker consistency, like boiling lava. You will notice that if you draw the spoon down the middle of the pan, it takes the batter a couple seconds to come back together behind the spoon because it’s a thicker consistency.

Once the batter has thickened (and really, this only takes a couple mins after the batter starts to bubble) pour it immediately onto a plate and pop it in the fridge too cool! It will look like a big chocolate blob on the plate. That’s okay!

Refrigerate the batter for 20 or so mins, until it is cooled (Or just leave it in the fridge until you have time to come back).

Now we start phase two: rolling them into balls.

Get out your little paper or foil cupcake cups and chocolate sprinkles.

Take the batter out of the fridge and use a spoon to scoop small portions of the batter and throw it into the sprinkles. From here I roll the batter around and form it into a ball. The batter is sticky so try to handle it sparingly. This part can get kind of messy, but you’ll deal. Some people like to cover their hands in oil or butter before doing this to prevent the batter from sticking. You can try that. I usually skip this step because that’s too much work for me. Hence why I use the spoon.

Anyways, as you get your batter into sprinkle covered globs that resemble balls, put them into the little paper cups.

This step typically takes me about 10 mins.

Then, once you’re done with that, lick the spoon and pop your truffles into the fridge for serving later, or, eat them right away!



RecipesElyse PetroniComment