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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7th Dec, 2012
Thinking on making these this weekend after reading all the great reviews! Couple of questions though, i'm new to cooking and baking!! What do you use to oil the cling film? Just oil?! and what kind? also, for the outsides, do you melt the milk chocolate before adding the cream? It says to put it in a bowl but then it doesn't specify what do actually do with it? I suppose the boiling cream would melt it? But just wanted to make sure!! Hope someone can help me :)
29th Nov, 2012
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?
27th Oct, 2012
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
21st Dec, 2011
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 :-))
19th Dec, 2011
400g of chocolate is not 7oz 200g of chocolate is 7oz
19th Dec, 2011
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.
16th Dec, 2011
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
14th Dec, 2011
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.
10th Dec, 2011
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.
23rd Nov, 2011
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.


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