Dulce de Leche Truffles with Chocolate and Coffee
No-bake truffles made by working ladyfingers and cookies (biscuits) into dulce de leche, with coffee behind it for depth. Rolled in coconut, nuts or cocoa, they are good for gifting or for a dessert table.
The coffee is what stops them being simply sweet. Dissolved in a spoonful of hot water it spreads evenly through the mixture; stirred in as dry granules it stays in gritty specks.
Made with homemade dulce de leche, the truffles hold better with the thicker pastry grade.
🔎 What is dulce de leche? — where it comes from, what goes in it and how it differs.
Ingredients
- 120 g ladyfingers (or sponge cake crumbs)
- 100 g chocolate cookies (biscuits), ground
- 250 g dulce de leche (regular or pastry-grade)
- 50 g bittersweet chocolate, grated
- 1 tsp instant coffee
- 1 tbsp hot water
- To coat: shredded coconut, chopped walnuts, sprinkles or cocoa powder
Method
- 1
Break up the ladyfingers or sponge crumbs into a fine, even powder.
- 2
Dissolve the instant coffee in the tablespoon of hot water. Set aside.
- 3
In a large bowl, combine the ladyfinger crumbs, the ground chocolate cookies, the grated chocolate and the dulce de leche.
- 4
Add the dissolved coffee and work the mixture with your hands until it is uniform, dense and sticky.
- 5
Take small portions and roll them into balls the size of a walnut.
- 6
Roll the truffles in your chosen coating (coconut, nuts, cocoa) until well covered.
- 7
Put them in individual paper cases and refrigerate for at least 30 minutes before serving, so they firm up.
The Dulce de Leche Trail: Argentina's Sweetest Flavor
If one flavor defines Argentina and takes you straight back to childhood, it is dulce de leche. These are the recipes where this milk caramel plays the lead: from cooking your own from scratch to the best ways to use it. A tribute to the most generous and comforting sweet in the Argentine kitchen.
