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, 2010
I made these for christmas presents for family. I was really disapointed, like everyone else there was masses of the filling left and they were so fiddly to make. I wouldnt have minded but I just dont think the end result was worth it, what a shame.
22nd Dec, 2010
Absolutely the mot delicious thing I've ever made! Only problem is that I made them as presents and ended up eating more than I gave away.
13th Dec, 2010
I have had much more success with other truffles. Firstly, there was nowhere near enough truffle mixture for 40 and I had way more 'middle' than needed, I probably only needed a quarter. The milk chocolate truffle exterior was also far too soft even after being in the fridge and freezer, so they lost their roundness and looked like blobs! I am not denying that they tasted good, but as far as this being a good recipe, I have to say that its not!
3rd Dec, 2010
Made these twice and both times the chocolate doesn't melt when I add the cream. Argh! Otherwise delic!
19th Nov, 2010
I think the kind of chocolate used for the middles must make a difference?? I tried making them and used a not 70% cocoa dark chocolate and it wouldnt set at all! was in the freezer all night and still didnt set!! lol going to give it a go again with decent chocolate this time!!
14th Nov, 2010
These are great and yes there is extra ingredients for the middles but they are so good I will defo make more, so this is all ready and waiting in the freezer. As the middles do start melting as soon as you take them out of the freezer I pre-rolled and poked the holes (looked like little cups) in the truffles to make the whole process quicker.
6th Sep, 2010
There is no doubt that this recipe produces a delicious truffle! I did find it very messy to make, not very easy at all actually as you have to be very quick about the assembling and rolling or you end up very messy! I was a bit generous on the portion sizes as I found it easier to roll them with a bit more mixture to it, so I only got 18 truffles out of the mixture. I doubt that it would make as many as 30, let alone 40 truffles? I also added some cocoa powder to the truffle (outer layer) mix in the hope it would firm it up a bit - this didnt affect the taste at all and the mixture still melted pretty quickly so not sure there is a good remedy for this. Fantastic result though - will be making more in November to freeze for Christmas!
6th Apr, 2010
These are hard work but well worth it!! I made them as Easter presents in sread of buying Easter eggs, and everyone loved them!!
21st Dec, 2009
Lovely tasting truffles. Love the middle. Now in the freezer for Christmas pressies. I too had too much middle, but have left in freezer for another batch. I found it easier to drop the middle into a bit of cocoa and then roll it quickly. Also did this with the outer truffle mix and although still a messy process it made it easier.
19th Dec, 2009
Going to make these for xmas. If I freeze them how long do they take to defrost? Do I cover them in cocoa before I freeze them or when I take them out?


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