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Melting middle truffles

Melting middle truffles

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per truffle
HighlightNutrientUnit
kcal112
fat7g
saturates4g
carbs12g
sugars10g
fibre1g
protein1g
low insalt0.05g
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Ingredients

  • 1/2 450g/1lb jar dulce de leche caramel toffee
  • 100g dark chocolate (70% cocoa), chopped
  • 2 x 200g/7oz bars milk chocolate , chopped
  • 142ml pot double cream
  • 1 tsp vanilla extract
  • about 85g/3oz cocoa powder , to coat

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

A star rating of 4.2 out of 5.63 ratings
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