Melting middle truffles

• dulce de leche

  caramel toffee

• dark chocolate↗100g g

  (70% cocoa), chopped

• milk chocolate g

  chopped

• double cream↗142ml ml
• vanilla extract↗ tsp
• cocoa powder g

  to coat

Step-by-step instructions

1. 1

   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.

2. 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. 3

   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.