I wish I'd read the comments before making these...Clearly the dulch de leche mixture is too great a qty for the amount of chocolate outer...I used 1/3 of made dulce de leche ...which I made using home made dulce de leche (from condensed milk cooked for 15 minutes in a pressure cooker)...perhaps it was the dulce de leche that wasn't caramalised enough but my middles didn't set enough to cut. If it wasn't for the 200g of chopped fruit and nuts I added to the dulce de leche centres, these truffles would have been one chocolaty mess! I think they turned out alright considering.

I made these for Christmas presents and they were amazing. Next time I will roll them in icing sugar or chopped nuts as cocoa is a bit bitter for our taste. I put in plenty of middle but still lots left so half the quantity would do. There is no dulce de leche in this country unless you buy on line with expensive postage costs so I just used toffee sauce and it had a good consistency for this recipe.

I made these today as part of my Xmas hamper and they are delicious. I did have a little trouble freezing my mixture for the middle as it stubbornly remained slightly gooey but they were great fun to make, if ludicrously messy. I have kept the surplus 'middle' in the freezer to make more after Christmas, so none has been wasted.

Love the recipe, iv made these for the past 3 years as christmas presents for family and friends and they love them. I see lots of comments about having lots of "middle" left, its always better to have too much than too little. Why not just freeze it till next time or do as i do every year and make cupcakes with melting centres, they go down almost as well as the truffles do.

I have just made these as a xmas gifts forfriends. I did not find this "easy" as it suggested! The caramel didn't firm up enough so I couldn't snip it but had to scrap it off. Also I put the caramel onto cling on a plate but it wouldn't come off the cling! The chocolate truffle mix had to be softened a few times whilst making as it kept hardening and therefore it was just so fiddly to make. Altho they looked like truffles when I tasted one you couldn't taste the difference between the truffle or the caramel - maybe it will taste more distinct after setting in the fridge. I think next time I might even add a bit of salt to the caramel to make it more of a contrast.

The first time i made the truffles the chocolate split but i managed to fix it by adding icing sugar to the mix. However the next time i melted the chocolate with the cream and vanilla extract all in a bowl above some water on the stove, it worked perfectly! If your having trouble the try that way, much easier!! The second time i also used white chocolate for the outside and ameretto instead of vanilla rolled in almonds as an alternative! as you may have guessed made them twice as had tons of the middle to use up!!

Yes kirsty I used 1/2 a jar and still had plenty of middle left for more after making

Just made these as Christmas presents. Only made 25 good sized truffles and plenty of middle mixture left so will make more as extra gifts. The cream and chocolate mixture also split on me, the chocolate and bowl were cold but the cream wasn't enough to melt the chocolate so put it over a bit of hot water every now and again whilst mixing continuously to help melt them in a blink it had split!!!! But was quickly rescued buy whisking for a minute if that with an electric hand whisk and it came back to life nice and glossy! It is messy to make but I tasted 1 and it was divine! Definitely a must try especially for chocoholics!

I am VERY new to home cooking and I found this recipe quite easy except for actually getting the sweets together - WHAT A MESS!! But they are really tasty!

Wil definately try again but thnk of a different way to get the middle in!!

Please help, I am desperate to make these but am confused about the amount of dulce de leche. Does it mean half a 450g jar? Thank you

Will definitely make these again! I made them for a friends birthday and she adored them. I added some crushed sea salt to the caramel which made them extra special and luxurious ;) xx Some caramel is left over but it tastes fab in yoghurt

Thinking on making these this weekend after reading all the great reviews! Couple of questions though, i'm new to cooking and baking!! What do you use to oil the cling film? Just oil?! and what kind? also, for the outsides, do you melt the milk chocolate before adding the cream? It says to put it in a bowl but then it doesn't specify what do actually do with it? I suppose the boiling cream would melt it? But just wanted to make sure!! Hope someone can help me :)

Could you put salt in the dulce de leche to make salted caramel middles OR would this stop the caramel freezing? anyone have any ideas?

These sound absolutely delicious and I'm planning to make them for a friends birthday. I was wondering if anyone has added a bit of sea salt to the caramel mixture - if so, how did it go down? Thanks x

If as I did you split the truffle mixture add two teaspoons of cocoa powder and beat well which saves the mixture. Amen!!! Probably putting the chocolate in a hot/warm bowl might help it to melt as the hot cream wasn't enough to melt the chocolate. Otherwise a great recipe. Yum :-))

400g of chocolate is not 7oz 200g of chocolate is 7oz

These are absolutely delicious if a bit fiddly to make. I think the ingredints list is a bit confusing because of the way it says use half of a 450 g jar of dulce du leche. why not say 225g? The dulce du leche I bought came in. 397g tin. You are left with loads of middle - about half in my case. I found the best way to make them was scoop the truffle mixture with a melon baller. This made a big curl that I could then stuff a bit of middle in, before rolling it into a ball. I then rolled mine in a mixture of cocoa and icing sugar. They are delicious and worth making even if they take a bit of patience.

I take back my earlier comment. I used a tin of dulce de leche and this mix was just plain runny, even when in the freezer overnight. I ended up adding a load of thickener to get it to set and even then I only get a minute or 2 in a cool kitchen. Just far too much faff to be honest, I had nowhere near this trouble with plain truffles so the caramel's going in the bin where it belongs and I'm sticking with what I know in future :P

Love this recipe! Instead of using normal double cream I had bought the Covoursier infused one instead. And I used rum flavouring rather than vanilla extract in the recipe to give it a bit of a boozy festive flavour. I did have a lot of middle left over so I just double the outer truffle recipe. I think I was a bit impatient and made the inner caramel pieces too big and that resulted in quite large truffles. So next time I'll make them a bit smaller to yield more, smaller truffles. I like the idea of rolling them in icing sugar or dipping them in chocolate to make a hard casing - will try that next time.

For those with issues with splitting, warm the cream slowly, and literally once you start to see it bubble at all, it's warm enough. It doesn't need to be boiled, since the heat is only needed to melt the chocolate.
As for chocolate used, go with your taste. I've been using supermarket own brand dark chocolate for truffles and chocolates for the last few years and always have great results, so the cocoa content doesn't make much difference.
Truffles are messy no matter what you do, best thing to use is latex gloves, but even then, they will melt at body temp so be prepared.
If you don't like cocoa powder, you can happily use icing sugar or even crushed nuts, dessicated coconut or just dip into melted chocolate to create a hard shell. If dipping, it's really pretty to dab a tiny amount of cocoa powder or such onto the chocolate coating before it sets or even drizzle some white chocolate across the set chocolate shell.