Not only in the festive season like Christmas or Easter these delicious homemade chocolate truffles are the right treat to serve. They suit every occasion. This recipe for chocolate truffle is being made with condensed milk, which gives it a rich flavour without being too heavy.
During the festive season everybody is craving something lighter and when it comes to me, I couldn’t possibly eat another creamy, heavy dessert. Of course, we will feel different in a couple of days. What is better than little treats in this time? So let’s make these chocolate truffle balls to have with a coffee after the meal or in the afternoon.
No cook chocolate truffles
These truffles are not baked, they are only kneaded and then chilled. Thanks to the high proportion of butter, they have a good consistency and shelf life.
What chocolate is best?
You can coat these truffles with any kind of chocolate. All you have to do is melt it. Try white chocolate truffles, milk chocolate or dark chocolate, like in this recipe.
For something a bit more fancy, try chocolate with pink pepper or chilli or sprinkle some coconut crumbs over the chocolate coating of the balls while they are still wet. in this recipe I rolled them in cacao powder before chilling to give them a classic look.
They are not as rich as the authentic cream and chocolate truffles but are made with crushed biscuits instead.
Have a thing for sweets? Try these recipes also: Traditional Crema Catalan – a crusty firework of taste, Pink and White Fruit Kebabs or Chocolate Blancmange – a quick treat.
My favourite Chocolate Truffle Balls
- 1 tin condensed milk (397g)
- 125 g butter
- 400 g digestive biscuits finely crushed
- 1 tbsp cocoa powder
- 300 g chocolate for dipping
- Add the condensed milk and butter to a saucepan and heat gently on the stovetop until the butter has melted.
- In a bowl, mix the crushed biscuit crumbs together with the cocoa powder.
- Add the condensed milk to the biscuit crumbs and stir together until well combined.
- Put the mixture in the fridge for about 1 hour to cool down completely.
- Roll the mixture into balls (about the size of a walnut) and place on a baking tray which has been lined with baking paper. Return to the fridge to chill.
- Gently melt your chocolate in a heatproof bowl that has been placed over a pan of simmering water.
- Using a kebab stick or something similar to hold your truffles, dip them in the melted chocolate and place back on the baking tray. Return to the fridge to chill until the chocolate is firm.
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