Melting middle truffles

Melting middle truffles

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(55 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
    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

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, questions and tips

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bevrea
20th Nov, 2011
5.05
bit of a faff but end result is worth it i just left extra middle mix in freezer for the next time seemed to keep really well
yougotkegged
26th Oct, 2011
5.05
Fantastic truffles - the filling goes soft quite quickly but I just cut off what I needed and put the rest back in the freezer while I made a few truffles. Very pleased with the results!
eagybaby
25th Aug, 2011
Instead of Dulce de leche, an alternative is to use a tin of condensed milk and to put it inside a pan of water on a rolling boil for 3 hours.
2dvc8yx
8th Jun, 2011
Very nice, but the I only used about 2/3 of the middle!!!
jenniejh
25th May, 2011
5.05
These are so easy to make and everyone loves them. The left over middle keeps for ages in the freezer, making it much quicker to make the next batch. Absolutely fantastic!
alicemcpalace
2nd Apr, 2011
1.05
I'm afraid this receipe didnn't work for me at all. All went went well until encasing the centre in the ganache. To cut a very long and messy story short we enojyed a bowl of "chocolate mush" which was delicious but not quite the look I was going for. Any suggestions as to what i did wrong?
chessyalden
12th Feb, 2011
Why doesn't the recipe just state 400g milk chocolate rather than 2 x 200g bars (mine only come in 100g bars!)? I know its quite simple to follow, but easily causes confusion... I also thought that 400g seemed rather a lot of chocolate to cream? I tried this recipe the first time using 300g milk and 100g plain in the truffle mix, and it was fantastic - also had lots of middle left over, so decided to make a second batch. Used 400g milk this time, but once chilled the mix set solid! I also found that due to the small amount of cream, it wasn't sufficient to melt the choc by itself and either ended up using a bain marie or popping it in the microwave (which is what I'll do next time as I will give this a go again - and still have more middle mixture in the freezer!). When it works, these truffles are delicious!
elleypelley
3rd Feb, 2011
4.05
Austerity measures so I substituted the dulce de leche with stores own brand toffee sauce and used value chocolate rather than the good stuff. Results were great. Total cost was under £3!
tokyoflash
26th Dec, 2010
I made these for taking to the pub on Xmas eve, and they went down a storm!! I used hundreds and thousands instead of cocoa dusting, and I used condensed milk rather than dolce la leche. also i and made them slightly smaller, go get more out of the mixture and was still left with quite a bit of the middle caramel mix so I rolled it into a log and put it in the fridge to make rich chocolately bites to have on Xmas day! Definitely making again!!!
shonie74
25th Dec, 2010
5.05
I made these for christmas gifts and they turned out fab. All my friends loved them. Like everyone else I was left with loads of middle so make double the chocolate outside.

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