Chocolate truffles themselves are indulgent, but what makes them truly irresistible are the soft centres that melt in your mouth upon biting into one.
These chocolate truffles can be made ahead of Christmas. Simply chill in the fridge until needed. Do you like this melt-in-the-middle truffles recipe?
Melt-in-the-Middle Chocolate Truffles Recipe
A recipe for melt-in-the-middle chocolate truffles. Yummy with caramel chunks inside, these are perfect give-aways for the coming Christmas.
PREP TIME: 45 Minutes
COOK TIME: 5 Minutes
- 1/4 420-g jar of dulce de leche caramel toffee
- 100 g dark chocolate (70%), chopped
- 400 g milk chocolate, chopped
- 140 ml double cream
- 1 tsp vanilla extract
- 85 g cocoa powder, to coat
- In a pan, heat dulce de leche for 1 minute until warmed and runny.
- Stir in dark chocolate and leave to melt. Stir until smooth.
- Cover a dinner plate with cling film. Rub or spray with oil.
- Pour the mixture onto the plate and freeze for 2 hours, or until very firm.
- Put the milk chocolate in a bowl.
- In another pan, bring the cream to a boil.
- Pour it over the milk chocolate.
- Leave for 2 minutes and then add vanilla, stirring until smooth.
- Cool and refrigerate until set.
- Peel the caramel from the cling film.
- Using wet kitchen scissors, snip the caramel into thumbnail-sized pieces.
- Dust a baking sheet and your hands with cocoa powder.
- Take a teaspoon of the truffle mixture and poke in a caramel chunk.
- Seal the caramel inside and roll the truffle mixture into a ball.
- Roll it in cocoa powder in the baking sheet.
- Repeat with the remaining truffle mixture.
- Freeze the truffles until required.