To make dulce de leche:
Immerse two unopened 14 oz. cans of sweetened condensed milk in a pot of simmering water for 4 hours. Remove from water and allow to cool to room temperature.

To make ganache:
Bring heavy cream and coffee to a boil. Remove from heat, cover and allow to steep for five minutes. Strain cream/ coffee mixture. Return cream to its original weight by adding additional milk. Add corn syrup to cream mixture. Bring to a boil and then pour over tempered Peter’s® Malan™ milk chocolate. Mix all ingredients together until smooth.

Make shell moulds out of tempered Peter’s® Malan™ milk chocolate. Fill shells halfway to the top with dulce de leche. Fill remainder of shell with ganache. Allow filling to cool until it has formed a “crust”. Put a bottom on truffles and allow to set up.

Yield: Approximately 125 pieces