Dulce de leche chocolate truffles
Put the cream in a small, heavy-based pan and bring to the boil. Measure the dulce de leche into a heatproof mixing bowl and add the lighter chocolate pieces.
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Cooking tools:
- Melon baller
- Kitchen scale
- Cooling rack
- Silicone baking mat
- Toothpick
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Tray
- Stove
- Refrigerator
- Freezer
Ingredients
- 130ml double cream
- 120g dulce de leche
- 100g chocolate (60-70% cocoa solids), broken into small pieces
- Unsweetened cocoa powder, for dusting
- 70g dark chocolate (70-85% cocoa solids), broken into small pieces
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