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