Information

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

Directions

1) Make the middles first.
2) Heat the Dulce de Leche in a pan for 1 min until warmed and runny.
3) Then stir in the chopped dark chocolate and leave to melt.
4) Stir until smooth.
5) Cover a dinner plate with cling film.
6) Oil the cling film well, then tip the mix onto it.
7) Cool, then freeze for 2 hrs or until very firm.
8) Put the milk chocolate into a bowl. 9) Bring the cream to the boil in another pan.
10)Then pour it over the chocolate. 11)Leave for 2 mins, then add the vanilla and stir until smooth.
12)Cool, then chill until set.
13)Peel the caramel from the cling film. 14)Then snip into thumbnail-size pieces; 15)Wet kitchen scissors work best. 16)Spread cocoa powder over a large baking tray.
17)Take a heaped tsp of the truffle then mix with cocoa-dusted hands.
18)Poke in a caramel chunk.
19)Squash the mix around the caramel to seal, then roll into a ball.
20)Put onto the tray, then shake to coat in the cocoa.
21)Repeat with the rest of the mix.
22)Then freeze, or chill if making less than 3 days ahead.