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)

laurenp00's picture

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?

baking-ginger-ninja's picture

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

honeyshine74's picture

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 :-))

chrissyk82's picture

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

09twinklestar's picture

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.

soullessfire's picture

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

chinnymummy's picture

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.

soullessfire's picture

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.

fatface's picture

Nutella, is you can get it, works as well. I hate the powdered cocoa on the outside, so mine are always rolled in icing sugar.

bevrea's picture

bit of a faff but end result is worth it i just left extra middle mix in freezer for the next time seemed to keep really well

yougotkegged's picture

Fantastic truffles - the filling goes soft quite quickly but I just cut off what I needed and put the rest back in the freezer while I made a few truffles. Very pleased with the results!

eagybaby's picture

Instead of Dulce de leche, an alternative is to use a tin of condensed milk and to put it inside a pan of water on a rolling boil for 3 hours.

2dvc8yx's picture

Very nice, but the I only used about 2/3 of the middle!!!

jenniejh's picture

These are so easy to make and everyone loves them. The left over middle keeps for ages in the freezer, making it much quicker to make the next batch. Absolutely fantastic!

alicemcpalace's picture

I'm afraid this receipe didnn't work for me at all. All went went well until encasing the centre in the ganache. To cut a very long and messy story short we enojyed a bowl of "chocolate mush" which was delicious but not quite the look I was going for. Any suggestions as to what i did wrong?

chessyalden's picture

Why doesn't the recipe just state 400g milk chocolate rather than 2 x 200g bars (mine only come in 100g bars!)? I know its quite simple to follow, but easily causes confusion... I also thought that 400g seemed rather a lot of chocolate to cream? I tried this recipe the first time using 300g milk and 100g plain in the truffle mix, and it was fantastic - also had lots of middle left over, so decided to make a second batch. Used 400g milk this time, but once chilled the mix set solid! I also found that due to the small amount of cream, it wasn't sufficient to melt the choc by itself and either ended up using a bain marie or popping it in the microwave (which is what I'll do next time as I will give this a go again - and still have more middle mixture in the freezer!). When it works, these truffles are delicious!

elleypelley's picture

Austerity measures so I substituted the dulce de leche with stores own brand toffee sauce and used value chocolate rather than the good stuff. Results were great. Total cost was under £3!

tokyoflash's picture

I made these for taking to the pub on Xmas eve, and they went down a storm!! I used hundreds and thousands instead of cocoa dusting, and I used condensed milk rather than dolce la leche. also i and made them slightly smaller, go get more out of the mixture and was still left with quite a bit of the middle caramel mix so I rolled it into a log and put it in the fridge to make rich chocolately bites to have on Xmas day! Definitely making again!!!

shonie74's picture

I made these for christmas gifts and they turned out fab. All my friends loved them. Like everyone else I was left with loads of middle so make double the chocolate outside.

livb2000's picture

I made these for christmas presents for family. I was really disapointed, like everyone else there was masses of the filling left and they were so fiddly to make. I wouldnt have minded but I just dont think the end result was worth it, what a shame.


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