Melting middle truffles
Get these made and in the freezer up to a month ahead, then simply pull them out when you’re ready
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Prep:45 mins
Cook:5 mins
Plus cooling and freezing - Easy
Nutrition per serving
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kcal 112
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fat 7g
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saturates 4g
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carbs 12g
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sugars 10g
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fibre 1g
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protein 1g
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salt 0.05g
Ingredients
- ½ 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
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.
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.
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.