Chocolate truffles and dulce de leche. My sweetest recipe

  1. Watch this recipe on VIDEO
  2. Chocolate and dulce de leche truffles

Christmas time is the optimal time to make these little candy's how are you chocolate and dulce de leche trufflesIt prescribes me more sweet.

I always take advantage of the remains of the cake that I have at home or even muffins that I try to enrich with candied fruits, nuts, chocolate or similar and always covered in chocolate.

Include in the Christmas sweet tray, some chocolate truffles and sponge cakeor some chestnut and chocolate trufflesor my sister-in-law's favorites, the chocolate truffles and rum.

I always freeze the truffles or at least, almost always, it is a joy to have a whim so close at hand to brighten up individual moments of the day.

The truth is that sometimes I wonder why I don't truffles more often with how rich they are

Watch this recipe on VIDEO

Chocolate and dulce de leche truffles


30 truffles

  • 300 gram sponge cake crumbs/muffins
  • fifty ml by Ron or other liquor or milk
  • fifty gram caramelized almond
  • 150 gram caramel
  • 150 gram candied orange and other candied fruits
  • for coverage
  • 300 gram dark chocolate 70% cocoa can be milk chocolate
  • 1 drizzle of oil to shine
  • caramelized almond to decorate
  • Crumble the cake with your fingertips into a bowl.

  • Add the finely chopped candied fruits

  • Water with the rum, add the dulce de leche, the chopped almonds and mix well until a homogeneous paste is formed.

  • Form small balls of about 20 g each and leave to cool in the fridge for half an hour.

  • Melt the chocolate at 300 or 400W of power in 40 second increments, stirring each time until completely melted. Add a teaspoon of olive oil (or butter) mix well, this helps us to obtain a shiny chocolate

  • Dip the truffles in chocolate and transfer them to a tray covered with baking paper, so they can be easily detached once the chocolate has set.

  • Before the chocolate dries, sprinkle with the almond caramelized

  • Let cool and serve.

You can freeze them first in an extended tray and once frozen the raisins in a bag suitable for freezing.
To thaw them you just have to leave them at room temperature for half an hour.
You can make this recipe with muffins.
The size does not have to be exact, but around 20-25 g each would be most appropriate.
You can put them in paper capsules, although it is not absolutely necessary, but they are cuter

To enjoy

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