Melting middle truffles

Melting middle truffles

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(52 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per truffle

kcalories
112
protein
1g
carbs
12g
fat
7g
saturates
4g
fibre
1g
sugar
10g
salt
0.05g

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

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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.

Recipe from Good Food magazine, December 2008

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Comments

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somthingspecial's picture

Can someone help. I plan to make these as favours for my daughters wedding. Will they get soft very quickly when they are out of the fridge. We will probably have 2 in a little box. Will this work as I don't want them to be too soft to handle. Thank you.

nicoladry's picture

I am making these for my wedding favours this week, and had a practice a few months ago. When I had loads of middle filling left I thought I had made a mistake so glad to see it's not just me! We found a good use for the extra filling - left it in the freezer for the following week and gradually ate it whenever we went in there to get something else out - it didn't get wasted and was delicious on it's own!!

Made mine with Lindt and my guinea pig taste-testers said they tasted like those Lindor balls you can buy :) mmm...

The only other difficulty was that they melted so quickly when taken out of the freezer so you need to work quick. It didn't help that the oven was on and it was hot! So best to chill your kitchen and keep dusting with cocoa powder - make sure you have extra.

Happy cooking!

vgleave's picture
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just made these as a valentines present and they have turned out perfectly! only had a little bit of the centre left over (i think i did eat quite a bit when making them though!) i used chocolate chips which were perfect for this as they melt pretty much instantly and make it a cheaper recipe than it would other wise be. did't have a problem with splitting cream as other people have mentioned. taste wonderful!

jaffapie's picture
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I made these as Christmas presents for friends and family and they went down a treat! After reading some of the comments above I opted for half the amount of ingredients for the middle, which was just about right (I had a tiinny bit left over).

Excellent! Very VERY easy to make and impressive to give away!

hellsheaven's picture
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These are incredibly rich and sweet but they are possibly the best truffles I've ever had. You literally only need one before you've had enough - so good for the waistline too! Made them for presents at xmas and they went down very well.

emilybillson's picture

These are delicious! I only used about 1/3 of the middle so have just left it in the freezer for future batches. Having now made a second batch I can say I found it much quicker and easier to shape the truffles around the centre (which does soften soon after removing from the freezer) when it had been out of the fridge for at least half an hour. I look forward to making a third batch soon...!

ktg106's picture

I must have done something horribly wrong with this recipe! Before I started I read some of the comments and a lot of people had said they had a lot left over. Since I was doing a test run i halved the ingredients - I only managed to to make 6 truffles!!! And was left with a dining plate sized slab of the Dulce de Leche mixture! Help! What went so wrong!

josp74's picture
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I've been informed these tasted great (I'm not a chocolate fan so didn't have any). However the making of them wasn't very easy - the truffle mixture split but we did manage to rescue it; there was far too much caramel mixture for the centre; once the caramel was taken out of the freezer it went soft very quickly and so we struggled to put it in the centre of the truffle and ended up with massive chocolates. Even though they were nice I will not make again.

clothcovered's picture

This is one of the worst recipes I have ever attempted. I am a seasoned cook and have never thrown away this much food. Three times I tried the truffle part and three times it split beyond help. The melting middle was, however, fantastic. When rolled into the middle of a successful truffle mix (one I have used many times before), they went down very well with everyone. So a good idea in theory, but I can't believe this recipe was triple tested.

kez10uk's picture
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Fantastic truffles, made three batches before Chritmas & froze them. Gave as presents to family & had them on Christmas day, beautiful. I used Chilli chocolate in the middle which added that extra warmth.

hels083's picture
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!!!!!!!!!OTHER IDEAS!!!!!!!!!!!!!!!

I was able to get tubes of dulche de leche and chocolate dulche de leche from and squirted 20p size dollops of each on a tray to freeze without melting and adding choc.

I made a batch of the milk chocolate but also altered the ingredients and made a batch using dark chocolate with some brandy ( a good 4 tbspns if not more!) and icing sugar (about 2 tbspns sieved). Both turned out really well. I stopped heating the cream just before it boiled and had no problem with it splitting.

So I then had a mix of milk and dark chocolate with brandy truffles with a soft centre.

I rolled them in cocoa, chopped pistachios and melted chocolate so that I would have a mixture of finished truffles and they looked fab and tasted delicious!!!!

richardm's picture
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These are great. Kids couldn't get enough! After rolling I sprinkled them with golden caster sugar. If you have trouble with the chocolate mixture splitting don't let the cream boil and make sure the chocolate and bowl are cold. Hope this helps.

alexphoenix's picture
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So easy and a fantastic taste my Hubby took them to work and everyone loved them

hot-pink's picture
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This one seems like a real trial and error recipe. I made 2 lots of truffle to one lot of caramel inside stuff, and still had loads of the centre I had to throw away, even though I made a conscious effort to use more of the middle after reading other comments! Really messy to make, I didn't bother dusting my hands with cocoa since this just made it worse. Next time I'll try making the centres without adding chocolate, so they'll just be caramel... yummy :D

michelle-macdougall's picture
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I also had loads of the filling left and it went quite soft quite quickly, I'll just melt some more chocolate and use up the filling, but they taste really good, certainly worth trying

sarahdarah's picture
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Ooops, I forgot to rate this recipe!

sarahdarah's picture
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I've just made these and they look and taste wonderful. I thought they would be quite difficult and tricky to make but they were really easy although extremely messy!! I must have made the biggest truffles ever as I only got 21 out of the mix instead of the 40 stated in the recipe. Well, I've learnt for next time! I've got lots of middle mixture left so intend to make some more tomorrow so i can fill my xmas hampers with special truffles!!!

antonia_l's picture

The first time I made these, they were fantastic and the recipe worked perfectly (...though agree that I had double the middle mixture than needed). However, I have since tried to make a second batch and twice the chocolate and cream mixture has split. I would love to know what I did wrong, especially as it worked perfectly the first time. I have now wasted 8 bars of good chocolate but am keen to make them again - can anyone offer any tips?!

amandagriffiths's picture
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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.

jillybuttonrhodes's picture

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

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