Melting middle truffles

Latest comments and suggestions

Results 1-20

• Diana

  10 November 2008

  Diana rated and commented on this recipe

  

  I used the recipe as written and only used about 2/3rds of the middle with all of the outside. Next time I will alter the ratio accordingly. They were quite easy to make and good fun with help from the kids. I made them for a gift for friends who invited us to dinner and they went down very well. Altogether very impressive and I'm likely to make them on mass for friends at Christmas. Thank you.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Teresah

  18 November 2008

  Teresah commented on this recipe

  Sound lovely, but where do you buy dulce de leche caramel toffee ? Ive never even heard of it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kelly

  19 November 2008

  Kelly commented on this recipe

  You can buy Dulce de Leche Caramel Toffee from our local Sainsbury's/Asda - it's usually near the golden syrup

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fay

  20 November 2008

  Fay commented on this recipe

  Fantastic recipe. I used a supermarket brand toffee/caramel sauce and the recipe came out fine. I did a practice batch to see if they'd be quick and easy enough to throw together during the chaos of Christmas and they are top of my list for home made gifts for the neighbours this year.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cal

  20 November 2008

  cal commented on this recipe

  I live in Switzerland and can't find Dulce de Leche Caramel Toffee so would I be able to boil a tin of condensed milk to make caramel and substitute with that?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs Bunny

  20 November 2008

  Mrs Bunny commented on this recipe

  I was very disappointed with the inaccurracy of the ingredients of this receipe. I too was also left with a considerable amount of the filling, what a waste of food and money. I expect more from a magazine of this quality.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Little Miss Cupcake

  21 November 2008

  Little Miss Cupcake commented on this recipe

  How far in advance can you make these??? Not sure how long to keep them in the freezer for.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chas

  24 November 2008

  chas rated and commented on this recipe

  

  Great recipe and they went down a treat. I was left with loads of the middles as well and so next time will reduce this by half. Will definitely make again though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  05 December 2008

  Jane commented on this recipe

  Hi everyone I'm so glad that most of you are enjoying the truffles and Mrs Bunny, apologies if you have been disappointed with the amount of mix for the filling. I allowed more mix for the middles as it's always better to have too much mix than too little when making sweets like this - especially if you're a first time sweet-maker and may have a few 'prototypes' before you get into the swing of rolling truffles. If you do have some left over caramel mix, why not try gently melting it in a small saucepan with a couple of tablespoons of milk or cream - it makes a fabulous sauce over vanilla ice cream. Happy cooking x Jane

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lurvlyloz

  06 December 2008

  lurvlyloz commented on this recipe

  hi there, i havent made this reciepe as yet (will be making it this afternoon) but i managed to get the dulche de leche in asda...i was intentending on using condensed milk simmered in the tin to make caramel...but then i saw caramel condensed milk & it says dulche de leche on the side :) just thought it might help.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lurvlyloz

  10 December 2008

  lurvlyloz rated and commented on this recipe

  

  made the truffles. i only managed to get 33 out of and yes i also had a lot of middle left over. the truffles were GORGEOUS! very pleased with the outcome. my best friedn is even contemplating having them for her wedding favours :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kez10uk

  10 December 2008

  kez10uk rated and commented on this recipe

  

  I've made the truffles and they are amazing! I made one batch & froze them for Christmas & as others have said I had enough of the toffee to make another batch. Think I'm going to try with some chilli chocolate in the centre next time for that little kick!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• findingmy_s

  11 December 2008

  findingmy_s commented on this recipe

  I must have done something wrong as I left the mixture for the melting middles in my freezer for 4 days before making the actual truffles but had reall difficulty as within 5 mins the middles mixture had begun to thaw! I end up making most of the truffles without the middles - but they were still delicious never the less!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pascale

  13 December 2008

  Pascale commented on this recipe

  I seem to have made a mistake with the middles. I followed all the instructions and heated the Dulce the leche slowly and added the chocolate. Unfortunately, I was unable to get a smooth mixture and also, some liquid separated. Does anyone have a suggestion of where I have gone wrong?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cookaholic

  16 December 2008

  cookaholic commented on this recipe

  Disaster! The chocolate truffle mixture separated and became granular. What did I do wrong? Does anyone know how I can rescue my mixture? I tried again with a fresh batch of chocolate and cream. This time I melted the chocolate first, before adding the boiled cream. I hope this turns out alright!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gbobs

  16 December 2008

  Gbobs rated and commented on this recipe

  

  absolutely delicious I have also made them for Xmas and frozen them take a few out at a time. Gave them to a friend and she was rally pleased with them. I too was left with LOADS of the filling. Really tasty and for sure i will make them again but adjust the quantities.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sharon

  16 December 2008

  Sharon commented on this recipe

  I made these today but am rather worried about the caramel filling as mine too had began to thaw by the time I had finished off the mixture. I refreezed the truffles but now am wondering whether to throw away the batch and redo them again nearer Christmas instead of the refreezing. Don't want anyone becoming ill do I?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Max

  17 December 2008

  Max rated and commented on this recipe

  

  Not the cheapest recipe i've made, but then it never said it was going to be. I found that the dulce de leche caramel toffee and dark chocolate would go reasonably hard after being in the freezer for 3 hours but after 5-10 minutes it went qiute soft again, not too sure why? i also had loads of filling left! It is easy to make them reasonably round but im guessing to get them perfect its going to take some practise. I had a sneaky taste at the end before anyone else and must say they are very special indeed!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• butterflykisses

  17 December 2008

  butterflykisses commented on this recipe

  I am going to try this recipe, sounds easy and they look delish!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amanda

  17 December 2008

  amanda rated and commented on this recipe

  

  I too used 2/3 of the recipe for the middle. I have made lots of these as Christmas and thank-you presents and found latex gloves made rolling them much easier and less messy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8272/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1/2 450g/1lb jar dulce de leche caramel toffee
• 100g dark chocolate (70% cocoa), chopped
• 2 x 200g/7oz bars milk chocolate , chopped
• 142ml pot double cream
• 1 tsp vanilla extract
• about 85g/3oz cocoa powder , to coat

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 40

Preparation and cooking times

Prep 45 mins

Cook 5 mins

Ingredients

• 1/2 450g/1lb jar dulce de leche caramel toffee
• 100g dark chocolate (70% cocoa), chopped
• 2 x 200g/7oz bars milk chocolate , chopped
• 142ml pot double cream
• 1 tsp vanilla extract
• about 85g/3oz cocoa powder , to coat

PER TRUFFLE

112 kcalories, protein 1g, carbohydrate 12g, fat 7 g, saturated fat 4g, fibre 1g, sugar 10g, salt 0.05 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.