Melting middle truffles

Melting middle truffles

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(53 ratings)

Prep: 45 mins Cook: 5 mins Plus cooling and freezing


Makes 40
Get these made and in the freezer up to a month ahead, then simply pull them out when you’re ready

Nutrition and extra info

  • Freezable

Nutrition: per truffle

  • kcal112
  • fat7g
  • saturates4g
  • carbs12g
  • sugars10g
  • fibre1g
  • protein1g
  • salt0.05g
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  • ½ 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


  1. Make the middles first. Heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hrs or until very firm.

  2. Put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2 mins, then add the vanilla and stir until smooth. Cool, then chill until set.

  3. Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.

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Comments (101)

summer_girl88's picture

I just finished making these, ready for xmas day! Overall the recipe is pretty easy. However like others have said, my chocolate and cream mixture split on me. I saved it by using the electric whisk for a couple of minutes and then putting it straight into the fridge. I was not about to buy another 2 bars of chocolate! It is a little messy to put together but it's fun! I think the key is to make sure the chocolate mix is cold enough - otherwise it'll just melt. It's also easier to shape it when it's firm. I added a teaspoon of crushed sea salt to the caramel mix to make it extra special. It makes quite a big batch, so I will make as gifts next year or for Easter.

nellmn's picture

This recipe is great, me and my flat mate made it to send off to our mothers for mothers day. They said it was delicious

xDaiziChainx's picture

I'm sorry but this recipe isn't an easy level. I am a young quite experience baker and me and my mum who is also quite an experienced baker cannot conquere this recipe. It's fine until the cream and milk chocolate part which I have tried twice but the first time I didn't melt my chocolate and added cream- the cream and chocolate split! Tried again and heated and melted the chocolate and boiled the cream- split AGAIN! I don't know what to do since these were planning to be Christmas presents and they look gorgeous on the picture. I have spent quite a lot on the ingredients trying to get it to work. Any ideas? Thanks

silvatongue's picture


My cousin tried this recipe and it worked using these methods.

Heat the cream till it is boiling and add it to the finely chopped up chocolate. If unable to get all the chocolate melted from the heat of the cream; heat up the bowl, with the mixture, in a larger container of boiling water and keep mixing till smooth.

My cousin used a spoon for mixing.

Hope this helps!

Julesmarket's picture

Along with the other postings I have to agree that I had much more "centre"! I have frozen it to use in something else because I won't be making these again! I'm not sure how they could be rated "easy" - what a mess!!! They did taste nice as I kicked it all off my fingers but NOT easy to do and my truffles went flat as a pancake once made!! I consider myslef to be fairly able in the kitchen but......these defeated me!

Bennettej's picture

Fun to make- these have gone down really well. When freezing the dule leche middle I found it set better and was easier to cut when thicker rather than thinner. I made half the mix but as I prefer a smaller truffle made 29. Coated some in coca, some with vermicelli and some in grated white chocolate but this tended to crumble so will use white vermicelli next time as this gave an excellent effect. If struggling to assemble the truffle only cut a small amount of frozen mixture or the pieces will become too soft before you use them. Also try moulding the mix into flat disk and forming into a bowl shape. Dip finger in coca before handling the pieces of middle to prevent it melting then seal and roll into a ball. Set aside whilst making the rest then roll in clean hands again (no cocoa) before rolling in coating.

lerryn's picture

'Nestle's Carnation Caramel' is dulche de leche

lucy_tarragon's picture

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.

karenbristow's picture

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.

tincrystal's picture

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.

pfaffy's picture

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.

fjh13's picture

At what stage do you put the melting centres in for cupcakes? Do you still freeze it first?!

cynniepops's picture

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.

vanessa31's picture

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!!

michelle_30's picture

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

michelle_30's picture

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!

Nicky Gumery 111's picture

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!!

auntyk24's picture

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

baking-ginger-ninja's picture

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

hannahcurtis's picture

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 :)


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Tips (1)

Samoonus's picture

After much practice, the key to making these well is to only chop off 10 or so bits of middle at a time (keep the rest in the freezer), have your cocoa powder ready to coat and USE A MELON BALLER! Scrape the melon baller gently and create a sort of cup/curl to hold the middle (no so thin it breaks and not so thick it makes a giant truffle). Then use the baller to scrape a little bit more for each end (to plug up the middle). then, using the heat in your hands, roll in your palms until smooth. Pop in the bowl of cocoa, move onto the next one and, when the bowl has a reasonable number of truffles in, coat them all and repeat the process with the next batch.