Melting Middle Truffles

1/2 x 450g jar Dolce de Leche caramel toffee
100g dark chocolate, chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tsp vanilla extract
about 85g cocoa powder, to coat

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 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 2mins, 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 the 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.