Melting Middle Truffles
Indulge in the creamy richness of these decadent chocolate caramel truffles. A luscious blend of dark and milk chocolate encases a gooey caramel center that will tantalize your taste buds with every bite. Perfect as a sweet treat for yourself or as a delightful gift for someone special.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT45M
Yield
Makes 40
Nutrition
- Calories: 112 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.05 milligram of sodium
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