• 1/2 x 450g jar Dulce de Lech Caramel toffee

• 100g/ 4oz dark chocolate (70% cocoa), chopped

• 2 x 200g bars milk chocolate, chopped

• 142ml pot double cream

• 1 tsp vanilla extract

• About 85g/ 3oz cocoa powder, to coat

 

Make sure that you always have an adult when cooking!

 

1. Make the middles first. Heat the Dulce de Lech 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.

 

2. 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.

 

3. Peel the caramel from the cling film, then snip into thumbnail-sized pieces; wet kitchen scissors work best. Spread cocoa powder over a large backing tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke a hole in a caramel chunk. Squash the mix around the caramel to seal, then role 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.