A treat for anyone – these are great as an easy desert, and a treat for with coffees and in the evenings.

You can make in large numbers in advance, store them in the freezer for up to a month and then pull them out when they’re needed.

To Make 40
150g Caramel Toffee
50g Chopped Dark Chocolate
400g Chopped Milk Chocolate
142ml Double Cream
1tsp Vanilla Extract
85g Cocoa Powder
Butter

1.       Make the middle of the truffles first. Heat the Caramel Toffee in a bowl above a pan of hot water for a minute until it is melted, warm and runny, before stirring in the chopped up Dark Chocolate, and stirring until mixed in properly and smooth.

2.       Cover a dinner plate with cling film, and cover with butter, then pour the mixture out onto it. Allow it to cool, and then freeze for two hours or until very firm.

3.       Put the milk chocolate into a boil, and then bring the cream to boiling in a different pan. Pour it over the chocolate, the leave for two minutes. Stir in the Vanilla Essence and mix until smooth. Allow to cool and chill until set.

4.       Peel the Caramel off of the cling-film, and cut into thumbnail size pieces. Spread the cocoa powder over a large baking tray, and split the truffle mixture (stage three) into plenty of even sized parcels. Place a piece of the Caramel into the middle of the parcel and squash it around the caramel, roll in the Cocoa powder and then chill.

Photo Courtesy of: Chocolate Reviews