Dulce de leche and chocolate truffles

Contributed by

Andrea Massaro-Hughes

Dulce de leche and chocolate truffles

If you have a sweet tooth, this recipe is worth trying! These soft, fudgy dulce de leche truffles are just to die for! I took a photo of what was remaining, as I kept “testing” that they were just right!
Servings 40


  • 300 g Dulce de leche
  • 80 g Dark chocolate (70% cocoa), chopped
  • 400 g Milk chocolate, chopped
  • 142 ml Double cream
  • 1 tsp Vanilla extract


  • Make the middle 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, then tip the mix onto it.
  • Cool, then freeze for 2 hours 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 minutes, 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.
Course: Dessert
Cuisine: Other

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