Chocolate Dulce de Leche Truffles

Chocolate dulce de leche truffles

The Spruce Eats / Julia Hartbeck

Prep: 35 mins
Cook: 40 mins
Total: 75 mins
Servings: 50 servings
Yield: 50 truffles
Nutrition Facts (per serving)
135 Calories
8g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 50
Amount per serving
Calories 135
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 7mg 2%
Sodium 25mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 2g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate dulce de leche truffles are a fun twist on traditional chocolate truffles! In addition to the usual chocolate and cream, they contain a hefty dose of dulce de leche, the delicious caramelized treat made from sweetened condensed milk.

Dulce de leche can come in various consistencies. This recipe was tested using homemade dulce de leche that was firm enough to slice into pieces. If you are using store-bought dulce de leche, or one with a consistency similar to caramel sauce, it will still work well, but your truffles might be a little softer.

Ingredients

  • 12 ounces bittersweet chocolate, finely chopped

  • 14 ounces store-bought or homemade dulce de leche

  • 1/2 cup heavy cream

  • 1/3 cup unsweetened cocoa powder

  • 1 pound chocolate candy coating

  • 1/4 cup candied pecans, or finely chopped toasted pecans

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate dulce de leche truffles
    The Spruce Eats / Julia Hartbeck
  2. Place the bittersweet chocolate in a medium bowl and set aside for now.

    Chocolate in bowl
    The Spruce Eats / Julia Hartbeck
  3. Combine the dulce de leche and the heavy cream in a small saucepan over medium heat.

    Dulce de leche
    The Spruce Eats / Julia Hartbeck
  4. Heat the mixture, whisking occasionally, until the dulce de leche melts and combines with the cream. The mixture will be very thick and there may be a few lumps here and there.

    Heat mixture
    The Spruce Eats / Julia Hartbeck
  5. Heat the mixture until it just starts bubbling.

    Thickened mixture
    The Spruce Eats / Julia Hartbeck
  6. Pour the hot cream over the chopped chocolate, and let it sit for one minute to soften the chocolate.

    Pour cream over chocolate
    The Spruce Eats / Julia Hartbeck
  7. Whisk everything together until the chocolate is melted and the mixture is a smooth ganache.

    Chocolate in bowl
    The Spruce Eats / Julia Hartbeck
  8. Transfer the ganache to a food processor, if there are still lumps in the dulce de leche, and pulse in 5-second intervals, about two to three times, until ganache is silky-smooth and glossy. A high-speed blender or immersion blender can also be used.

    Blend in food processor
    The Spruce Eats / Julia Hartbeck
  9. Transfer the ganache to a bowl, press a layer of cling wrap on top, and refrigerate it until it's firm enough to scoop, about 1 hour.

    Transfer ganache to a bowl
    The Spruce Eats / Julia Hartbeck
  10. Cover a baking sheet with foil, parchment, or waxed paper.

    Paper on baking sheet
    The Spruce Eats / Julia Hartbeck
  11. Place the cocoa powder in a shallow bowl at workstation.

    Cocoa powder and baking sheet
    The Spruce Eats / Julia Hartbeck
  12. Form the ganache into small balls using a candy scoop or a small spoon.

    Use candy scoop
    The Spruce Eats / Julia Hartbeck
  13. Dust hands with cocoa powder and roll ganache between palms to make them round.

    Truffle ball
    The Spruce Eats / Julia Hartbeck
  14. Repeat until all of the ganache has been rolled into balls. Let the tray of truffles sit out overnight at room temperature if time permits, ideally between 60-70 F. This will help them develop a "skin," meaning they will be sturdy enough for dipping while at room temperature instead of chilled. This helps prevent cracking in the outer chocolate layer. If pressed for time, refrigerate the tray of truffles until they're firm enough to dip, about 45 minutes.

    Truffle balls
    The Spruce Eats / Julia Hartbeck
  15. Melt the chocolate candy coating in a microwave-safe bowl in 30-second intervals, stirring after every 30 seconds until melted and smooth.

    Melt
    The Spruce Eats / Julia Hartbeck
  16. Use dipping tools or forks to dip a truffle into the chocolate, then remove it from the bowl and let excess drip back into the bowl.

    Dip truffle in chocolate
    The Spruce Eats / Julia Hartbeck
  17. Place the truffle on the prepared baking sheet, and while the chocolate is still wet, sprinkle the top with a pinch of chopped candied nuts. Repeat until all of the truffles have been dipped.

    Truffles
    The Spruce Eats / Julia Hartbeck

Tip

  • Store chocolate dulce de leche truffles in an airtight container in the refrigerator for up to two weeks, and for best taste and texture, bring them to room temperature before serving.