Melting middle truffles

Melting middle truffles

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(59 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-o-let

    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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12th Dec, 2018
Tasty truffles, but very rich. This may be because I made them a bit bigger as I only had enough truffle mix for 25 truffles. I had at least the same number, if not more, leftover, of the melting middles. Also, the middles aren’t really melting as you have to keep the truffles refrigerated otherwise they go soft and messy to eat. Not sure it’s worth the faff! Will make another batch though, to use up the extra middles.
12th Oct, 2017
I read through some comments as I plan to make these, and noticed many people have problems with the chocolate splitting. I've been making truffles for several years and have noticed that this happens for a couple of reasons. The chocolate is too hot or it has got wet. This can be from damp utensils or even making it in a very humid environment. White chocolate s particularly sensitive. I always run a dehumidifier now and haven't had chocolate splitting since. With the centres melting/mess issues - putting the various mixes into icing bags to part set, then forming the shapes, usually works well. For example icing a swirl into a nest shape then filling with the centres, and icing an inverted nest in the top to seal. Good luck!
24th Dec, 2015
I just finished making these, ready for xmas day! Overall the recipe is pretty easy. However like others have said, my chocolate and cream mixture split on me. I saved it by using the electric whisk for a couple of minutes and then putting it straight into the fridge. I was not about to buy another 2 bars of chocolate! It is a little messy to put together but it's fun! I think the key is to make sure the chocolate mix is cold enough - otherwise it'll just melt. It's also easier to shape it when it's firm. I added a teaspoon of crushed sea salt to the caramel mix to make it extra special. It makes quite a big batch, so I will make as gifts next year or for Easter.
26th Mar, 2015
This recipe is great, me and my flat mate made it to send off to our mothers for mothers day. They said it was delicious
12th Dec, 2014
I'm sorry but this recipe isn't an easy level. I am a young quite experience baker and me and my mum who is also quite an experienced baker cannot conquere this recipe. It's fine until the cream and milk chocolate part which I have tried twice but the first time I didn't melt my chocolate and added cream- the cream and chocolate split! Tried again and heated and melted the chocolate and boiled the cream- split AGAIN! I don't know what to do since these were planning to be Christmas presents and they look gorgeous on the picture. I have spent quite a lot on the ingredients trying to get it to work. Any ideas? Thanks
29th Feb, 2016
Hello, My cousin tried this recipe and it worked using these methods. Heat the cream till it is boiling and add it to the finely chopped up chocolate. If unable to get all the chocolate melted from the heat of the cream; heat up the bowl, with the mixture, in a larger container of boiling water and keep mixing till smooth. My cousin used a spoon for mixing. Hope this helps!
10th Sep, 2014
Along with the other postings I have to agree that I had much more "centre"! I have frozen it to use in something else because I won't be making these again! I'm not sure how they could be rated "easy" - what a mess!!! They did taste nice as I kicked it all off my fingers but NOT easy to do and my truffles went flat as a pancake once made!! I consider myslef to be fairly able in the kitchen but......these defeated me!
18th Mar, 2014
Fun to make- these have gone down really well. When freezing the dule leche middle I found it set better and was easier to cut when thicker rather than thinner. I made half the mix but as I prefer a smaller truffle made 29. Coated some in coca, some with vermicelli and some in grated white chocolate but this tended to crumble so will use white vermicelli next time as this gave an excellent effect. If struggling to assemble the truffle only cut a small amount of frozen mixture or the pieces will become too soft before you use them. Also try moulding the mix into flat disk and forming into a bowl shape. Dip finger in coca before handling the pieces of middle to prevent it melting then seal and roll into a ball. Set aside whilst making the rest then roll in clean hands again (no cocoa) before rolling in coating.
lerryn's picture
20th Nov, 2013
'Nestle's Carnation Caramel' is dulche de leche
13th Feb, 2013
I wish I'd read the comments before making these...Clearly the dulch de leche mixture is too great a qty for the amount of chocolate outer...I used 1/3 of made dulce de leche ...which I made using home made dulce de leche (from condensed milk cooked for 15 minutes in a pressure cooker)...perhaps it was the dulce de leche that wasn't caramalised enough but my middles didn't set enough to cut. If it wasn't for the 200g of chopped fruit and nuts I added to the dulce de leche centres, these truffles would have been one chocolaty mess! I think they turned out alright considering.


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24th Dec, 2014
After much practice, the key to making these well is to only chop off 10 or so bits of middle at a time (keep the rest in the freezer), have your cocoa powder ready to coat and USE A MELON BALLER! Scrape the melon baller gently and create a sort of cup/curl to hold the middle (no so thin it breaks and not so thick it makes a giant truffle). Then use the baller to scrape a little bit more for each end (to plug up the middle). then, using the heat in your hands, roll in your palms until smooth. Pop in the bowl of cocoa, move onto the next one and, when the bowl has a reasonable number of truffles in, coat them all and repeat the process with the next batch.
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