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Melting middle truffles


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Rate this recipe 4.1/5 (22 Votes)


  • 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


Level of difficulty Average
Cost Average budget


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.

Step 4

Spread cocoa powder over a large baking tray.

Step 5

Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk.

Step 6

Squash the mix around the caramel to seal, then roll into a ball.

Step 7

Put onto the tray, then shake to coat in the cocoa.

chill if making less than 3 days ahead.

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