- Step 1
Line a tray with baking paper. Drop 22 level 1/2 teaspoons of caramel onto tray. Freeze for 4 hours (Caramel doesn't freeze firmly. It will give slightly when pressed.)
- Step 2
Meanwhile, combine milk chocolate and cream in a microwave-safe bowl. Microwaves, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Cover. Refrigerate for 3 to 4 hours or until firm.
- Step 3
Line a tray with baking paper. using 2 teaspoons of chocolate mixture at a time, roll into balls. Refrigerate for 10 minutes. Flatten 1 ball into a disc. Carefully place 1 piece of caramel in centre of disc. Wrap disc around caramel and form into a ball. Place on tray. Repeat with remaining balls and caramel. Freeze until firm.
- Step 4
Place dark chocolate in a microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray and sprinkle with salt. Refrigerate for 20 minutes or until set. Serve.