Desserts & Baking

Chocolate-and-caramel hearts

By Abigail Donnelly
Makes 6
Easy
15 minutes
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Ingredients

Method
  • 400 g good quality dark chocolate, melted
  • 125 ml dulce de leche
  • cocoa powder or edible gold dust, to decorate

Method

Ingredients

Spread the chocoalte thinly on a Silpat or greased baking tray. Refrigerate until set, but not too hard. Using a cookie-cutter, cut out 12 hearts.

Spread 6 with dulce de leche and top with the other 6 hearts. Chill until ready to serve. Dust with cocoa powder or edible gold dust.

Cook's note: Dulce de leche is a soft caramel from Argentina. Follow this recipe to make your own dulce de leche or alternatively, use Caramel Treat.

Eat these truffles with strong espresso.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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