Melting Middle Truffles

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

• Cooking Time Prep 45 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes 40

Nutrition per serving

• Kcalories

  112

• Protein

  1g

• Carbs

  12g

• Fat

  7g

• Saturates

  4g

• Fibre

  1g

• Sugar

  10g

• 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

Directions

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.

Categories: All Christmas, More Recipes