Melting Middle Truffles Recipes

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MELTING MIDDLE TRUFFLES



Melting middle truffles image

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

Provided by Jane Hornby

Categories     Dessert

Time 50m

Yield Makes 40

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 112 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium

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