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  • Melting Middle Truffles

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    srose_vidot
    8 views2 pages
    This recipe calls for melting dulce de leche caramel, dark chocolate, milk chocolate, double cream, and vanilla extract together and forming them into truffles that are coated in cocoa powder. The truffles can be made up to a month in advance and stored in the freezer until ready to serve.

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    food

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    This recipe calls for melting dulce de leche caramel, dark chocolate, milk chocolate, double cream, and vanilla extract together and forming them into truffles that are coated in cocoa powder. The truffles can be made up to a month in advance and stored in the freezer until ready to serve.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    8 views2 pages

    Melting Middle Truffles

    Uploaded by

    srose_vidot
    This recipe calls for melting dulce de leche caramel, dark chocolate, milk chocolate, double cream, and vanilla extract together and forming them into truffles that are coated in cocoa powder. The truffles can be made up to a month in advance and stored in the freezer until ready to serve.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Melting middle truffles

    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

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

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