Gluten-free chocolates filled with dulce de leche –
The chocolates filled with toffee cream are my favorites, but it’s not easy to find good ones, with the right balance of sweet. So why don’t make them yourself, with a good bitter dark chocolate, that perfectly balances the sweetness of dulce de leche?
Ingredients for 15 chocolates:
150 grams of dark chocolate
15 teaspoons of toffee cream (recipe: Dulce de leche)
silicone mold for chocolates
Chop the chocolate. Melt half the chocolate in a bain-marie.
Remove from heat and gradually add the remaining chopped chocolate (in this way the chocolates will be more polished).
Put chocolate into the molds filling them and then pouring down the chocolate in excess, so that it remains only on the mold walls. Let solidify at room temperature (about 1 hour).
Put the toffee cream (Dulce de leche) within each hole (not completely filling the molds) and cover everything with the remaining chocolate, leveling it.
Leave the chocolates to solidify, always at room temperature, for at least 6 hours. Push them out gently.
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