Walnut Dark Chocolate Truffles

Coarsely chop walnuts (use a food processor, if you have one, but be careful—it will take only a few seconds and you don’t want them finely ground).

Melt chocolate and butter over double boiler. Let it cool down a bit before adding dulce de leche (or caramel). Mix well.

Throw in dried fruit, ⅔ of the coarsely chopped walnuts, and combine well. Place the mix in the fridge for 15 minutes or until it has hardened a bit.

Using your hands, form a bite-sized ball. Coat it with remaining 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.