Walnut Dark Chocolate Truffles
200g (7oz) Walnuts
150g (5.3oz) Dark Chocolate (70% cocoa content)
55g (2oz) Unsalted Butter
300g (10.6oz) Dulce De Leche (or Caramel)
55g (2oz) Dried Fruit (raisins, cranberries), finely chopped
Coarsely chop walnuts (use a food processor, if you have one – but be careful – it will take only a few seconds – you don’t want them finely ground)
Melt chocolate & butter over double boiler. Let it cool down a bit before adding Dulce de Leche (or caramel) in it. Mix well.
Throw in dried fruit ⅔ of coarsely chopped walnuts & combine well.
Place the mix in the fridge for 15 minutes or until it has hardened a bit.
Using your hands form a bite-size ball. Coat it with coarsely chopped walnuts and place onto a tray lined with baking paper. Repeat until you have used all the truffle mix.
Chill in the fridge for 1 hour.
Transfer the truffles in an airtight container and keep them in the fridge before serving.