Melting middle truffles

Melting middle truffles

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(53 ratings)

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

Easy

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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Ingredients

  • 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

Method

  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)

jabblington's picture
5

Absolutely the mot delicious thing I've ever made! Only problem is that I made them as presents and ended up eating more than I gave away.

eleanormayo's picture
1

I have had much more success with other truffles. Firstly, there was nowhere near enough truffle mixture for 40 and I had way more 'middle' than needed, I probably only needed a quarter. The milk chocolate truffle exterior was also far too soft even after being in the fridge and freezer, so they lost their roundness and looked like blobs! I am not denying that they tasted good, but as far as this being a good recipe, I have to say that its not!

abaddon's picture

Made these twice and both times the chocolate doesn't melt when I add the cream. Argh! Otherwise delic!

leeannmc1983's picture

I think the kind of chocolate used for the middles must make a difference?? I tried making them and used a not 70% cocoa dark chocolate and it wouldnt set at all! was in the freezer all night and still didnt set!! lol going to give it a go again with decent chocolate this time!!

niccip's picture
5

These are great and yes there is extra ingredients for the middles but they are so good I will defo make more, so this is all ready and waiting in the freezer. As the middles do start melting as soon as you take them out of the freezer I pre-rolled and poked the holes (looked like little cups) in the truffles to make the whole process quicker.

cherrydrops's picture
3

There is no doubt that this recipe produces a delicious truffle!
I did find it very messy to make, not very easy at all actually as you have to be very quick about the assembling and rolling or you end up very messy! I was a bit generous on the portion sizes as I found it easier to roll them with a bit more mixture to it, so I only got 18 truffles out of the mixture. I doubt that it would make as many as 30, let alone 40 truffles? I also added some cocoa powder to the truffle (outer layer) mix in the hope it would firm it up a bit - this didnt affect the taste at all and the mixture still melted pretty quickly so not sure there is a good remedy for this.
Fantastic result though - will be making more in November to freeze for Christmas!

dsimmons's picture

These are hard work but well worth it!! I made them as Easter presents in sread of buying Easter eggs, and everyone loved them!!

tranquilmmts's picture
5

Lovely tasting truffles. Love the middle. Now in the freezer for Christmas pressies. I too had too much middle, but have left in freezer for another batch.

I found it easier to drop the middle into a bit of cocoa and then roll it quickly. Also did this with the outer truffle mix and although still a messy process it made it easier.

juliefrog's picture

Going to make these for xmas. If I freeze them how long do they take to defrost? Do I cover them in cocoa before I freeze them or when I take them out?

lornolan's picture
5

Amazing! I made some to take to a party and everyone loved them. I have now done another batch to be boxed up as Christmas pressies.

Made a bit less of the filling (smaller jar of dulce and 90g choc) which worked well as only had a little bit of it left.

jstannard's picture

VERY messsy. LOADS of effort. Worth it? DEFINITELY
First of all, I had loads of trouble finding the Dulche de leche. I managed to find after a very long time of looking. Nestle Carnation Caramel Condensed Milk says Dulche De Leche on the front of the tin (In the same aisle as regular condensed milk)
I had read a lot of the previous comments and noticed that there was a lot of the middle left over, so I double the recipe for the outside, and kept the inside the same. Managed to make 72 truffles with only a little of the inside left... Great time to grab the teaspoons. Delicious.
Extremely messy, but don't let this put you off... It is worth it. I doubt you would want more than one or two at any one tone time. They are VERY rich and sweet, which just makes them all that more special. Perfect gifts when presented in a nice box or wrapped in asotate and ribons.

foodking's picture

To Liz above, coconut is a seed not a nut, so is fine for nut allergy sufferers.

bdmarrs's picture

What is pot double cream?Is it in the dairy section of the supermarket?

sheenbean19's picture
2

My mum and I made these for my mum's wedding and boy were they a faff! Great end result but as soon as the caramel and chocolate is out of the fridge you then have about 10 minutes before they melt into unusable glop. Ice cold hands (finally! my poor circulation comes in handy!) and patience is needed for this recipe...

hannah17's picture

im looking forward to making these for christmas presents in december! they sound delicious!
hope i can find the toffee sauce
xxx

emmawelsh's picture

These sounds lovely. But do I risk being dissapointed - because however hard I try I nearly always have a problem with choc recipes. Yes I know all the rules, and I follow them too. Maybe it's a karma thing - I'll make sure I'm really good for a day or two before I try to make them!!

donnauniacke's picture
5

i made these for my husband birthday because he loves truffles, they were delicious. i rolled half in cocoa powder and the other half in chopped pistacio nuts. i too had lots of middle left over but i just made these into soft caramel truffles by rolling them into balls then in cocoa powder. it meant he had a box with 3 different varieties!

lizfisher56's picture
5

I have made these again for my son's wedding as favours. I couldn't get the Mercahnt Gourmet dulche de leche but used some sauce from M&S which was just as good. I used white chocolate instead of milk and rolled them in dessicated coconut to make them look a bit more weddingy. The one thing to watch out for is people with nut allergies because of the coconut. They went dowm very well with the guests.

lizfisher56's picture
5

Disaster - Merchant Gourmet don't seem to make this any more. They do a chocolate one and a cappuchino one. Does anyone know whether these would alter the tast enormously? Thanks

lizfisher56's picture
5

I made these at Christmas to give as extra presents to family. My future daughter-in-law loved them so much that I am now going to make them as favours for the wedding. I also found that I had too much 'middle' so will be adjusting the quantity this time round. My local Tesco has stopped selling the dulche de leche but you can get it from the Merchant Gourmet website.

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