Melting middle truffles

Melting middle truffles

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(55 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 x 200g/7oz bars milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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, questions and tips

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23rd Dec, 2012
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.
23rd Dec, 2012
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.
4th Jul, 2014
At what stage do you put the melting centres in for cupcakes? Do you still freeze it first?!
21st Dec, 2012
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.
17th Dec, 2012
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
12th Dec, 2012
Yes kirsty I used 1/2 a jar and still had plenty of middle left for more after making
michelle_30's picture
12th Dec, 2012
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
12th Dec, 2012
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!!
12th Dec, 2012
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
9th Dec, 2012
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


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