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)

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

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!!

footymax's picture

Not the cheapest recipe i've made, but then it never said it was going to be. I found that the dulce de leche caramel toffee and dark chocolate would go reasonably hard after being in the freezer for 3 hours but after 5-10 minutes it went qiute soft again, not too sure why? i also had loads of filling left!
It is easy to make them reasonably round but im guessing to get them perfect its going to take some practise.
I had a sneaky taste at the end before anyone else and must say they are very special indeed!

nakedchef's picture

I made these today but am rather worried about the caramel filling as mine too had began to thaw by the time I had finished off the mixture. I refreezed the truffles but now am wondering whether to throw away the batch and redo them again nearer Christmas instead of the refreezing. Don't want anyone becoming ill do I?

ghensler's picture

absolutely delicious I have also made them for Xmas and frozen them take a few out at a time. Gave them to a friend and she was rally pleased with them. I too was left with LOADS of the filling. Really tasty and for sure i will make them again but adjust the quantities.

cookaholic-94's picture

Disaster! The chocolate truffle mixture separated and became granular. What did I do wrong? Does anyone know how I can rescue my mixture? I tried again with a fresh batch of chocolate and cream. This time I melted the chocolate first, before adding the boiled cream. I hope this turns out alright!

pascale's picture

I seem to have made a mistake with the middles. I followed all the instructions and heated the Dulce the leche slowly and added the chocolate. Unfortunately, I was unable to get a smooth mixture and also, some liquid separated.

Does anyone have a suggestion of where I have gone wrong?

findingmy_s's picture

I must have done something wrong as I left the mixture for the melting middles in my freezer for 4 days before making the actual truffles but had reall difficulty as within 5 mins the middles mixture had begun to thaw! I end up making most of the truffles without the middles - but they were still delicious never the less!

kez10uk's picture

I've made the truffles and they are amazing! I made one batch & froze them for Christmas & as others have said I had enough of the toffee to make another batch.
Think I'm going to try with some chilli chocolate in the centre next time for that little kick!!

lurvlyloz's picture

made the truffles. i only managed to get 33 out of and yes i also had a lot of middle left over. the truffles were GORGEOUS! very pleased with the outcome. my best friedn is even contemplating having them for her wedding favours :)

lurvlyloz's picture

hi there, i havent made this reciepe as yet (will be making it this afternoon) but i managed to get the dulche de leche in asda...i was intentending on using condensed milk simmered in the tin to make caramel...but then i saw caramel condensed milk & it says dulche de leche on the side :) just thought it might help.

hornbjw6's picture

Hi everyone
I'm so glad that most of you are enjoying the truffles and Mrs Bunny, apologies if you have been disappointed with the amount of mix for the filling. I allowed more mix for the middles as it's always better to have too much mix than too little when making sweets like this - especially if you're a first time sweet-maker and may have a few 'prototypes' before you get into the swing of rolling truffles.
If you do have some left over caramel mix, why not try gently melting it in a small saucepan with a couple of tablespoons of milk or cream - it makes a fabulous sauce over vanilla ice cream. Happy cooking x Jane

cat_haslam's picture

Great recipe and they went down a treat. I was left with loads of the middles as well and so next time will reduce this by half. Will definitely make again though.

vickipageuk's picture

How far in advance can you make these??? Not sure how long to keep them in the freezer for.

warrenhill's picture

I was very disappointed with the inaccurracy of the ingredients of this receipe. I too was also left with a considerable amount of the filling, what a waste of food and money. I expect more from a magazine of this quality.

ch3493's picture

I live in Switzerland and can't find Dulce de Leche Caramel Toffee so would I be able to boil a tin of condensed milk to make caramel and substitute with that?

fmarshall's picture

Fantastic recipe. I used a supermarket brand toffee/caramel sauce and the recipe came out fine. I did a practice batch to see if they'd be quick and easy enough to throw together during the chaos of Christmas and they are top of my list for home made gifts for the neighbours this year.

kellybee77's picture

You can buy Dulce de Leche Caramel Toffee from our local Sainsbury's/Asda - it's usually near the golden syrup

teresahall's picture

Sound lovely, but where do you buy dulce de leche caramel toffee ? Ive never even heard of it


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