Caramilk Biscuit Truffles
These creamy and crunchy Caramilk Biscuit Truffles are quick and easy to make, perfect for parties, kid's snacks, or a simple dessert, and can be customized with various toppings.
Ingredients
Truffle Ingredients
- 250 g plain biscuits
- 50 g butter for melting
- 360 g Caramilk chocolate two blocks of 180g each
- 395 g condensed milk one can
Toppings
- desiccated coconut for rolling
- chopped nuts for rolling
- sprinkles for rolling
- melted chocolate for coating option
Instructions
Preparation
- Using a food processor, crush the plain biscuits into fine crumbs.
- In a large glass bowl, melt the butter and broken Caramilk chocolate pieces together in the microwave in 30-second intervals, stirring after each until fully melted.
- Add the condensed milk and crushed biscuit crumbs into the melted chocolate mixture, stirring thoroughly until fully combined and smooth.
Rolling and Topping
- Spoon out about a tablespoon of mixture and roll it into small balls using your palms.
- Roll the formed balls in your choice of desiccated coconut, chopped nuts, or sprinkles.
- Place them on a lined baking tray to cool and set.
- For a chocolate outer layer, chill slightly smaller balls in the fridge for 15 minutes and then dip into melted chocolate.
Storage
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze them in a freezer-safe container for about a month.
Notes
Use a food processor for finer biscuit crumbs. Work with the mixture while it’s warm for easy rolling. Experiment with various toppings like mini chocolate chips or crushed candy. If your chocolate hardens too much, heat it gently in the microwave to soften. Make smaller truffles for bite-sized treats.