Dulce de Leche Truffles
Soft and creamy, these fudgy dulce de leche truffles with coconut and nuts are easy to make. The combination of flavors is irresistible and might make you a huge fan. They can be stored refrigerated for a week or frozen for a month.
Servings 35 truffle balls
Ingredients
- 1 pound dulce de leche the thick type like dulce de leche repostero Vacalin.
- 4 tablespoons unsalted butter at room temperature
- 1 tablespoon coffee liquor optional
- 1 teaspoon vanilla extract
- 2 cups powdered sugar the amount varies depending on the type of dulce de leche you use
- 1 cup ground walnuts lightly toasted if you want to
- 4 tablespoons shredded coconut lightly toasted if you want to
Instructions
- Mix 1 pound dulce de leche, 4 tablespoons unsalted butter, 1 tablespoon coffee liquor, 1 teaspoon vanilla extract, 2 cups powdered sugar and 1 cup ground walnuts until you have a paste. It will be soft.
- Refrigerate covered until it firms up enough to make balls, about 1 hour or more depending on the temperature of your fridge.
- When ready, put 4 tablespoons shredded coconut and sprinkles (or whatever you’re using for coating) in shallow dishes.
- Take a large teaspoon mixture and make balls with your hands (it might get messy), the size of walnuts and roll in desired extras.
- Keep refrigerated.
Notes
Repostero means pastry or baking and is thicker than regular dulce de leche. Depending on the dulce de leche you use, add 1-2 tablespoons extra coconut if the fudge mixture is too soft. The same goes for the largest amount of powdered sugar in the recipe.
They can be frozen.
Variation: use peanut butter instead of dulce de leche.
Coatings: you can roll the fudge balls in finely chopped nuts or ground cookies.
Liquor: you can use cognac or Frangelico or any other you think goes well with caramel. Omit if making for kids.
