Name: Melting middle truffles
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: Makes 40
Cuisine: British
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

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Melting middle truffles

Melting middle truffles

Jane Hornby

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Makes 40

Easy

Prep: 45 mins

Cook: 5 mins

Plus cooling and freezing

A star rating of 4.2 out of 5.64 ratingsRate

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Get these made and in the freezer up to a month ahead, then simply pull them out when you’re ready

Freezable

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A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per truffle

kcal112
fat7g
saturates4g
carbs12g
sugars10g
fibre1g
protein1g
salt0.05g

low

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.

Recipe from Good Food magazine, December 2008

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A star rating of 4.2 out of 5.64 ratings

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