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    Home » In the kitchen » Dessert » Mum's Chocolate Truffles

    Mum's Chocolate Truffles

    Published: Jul 6, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Chocolate truffles on white plate, one with bite taken out
    Chocolate truffles on white plate, one with bite taken out. Strawberries in background with text overlay
    Collage image of chocolate truffles being made

    Simple to make, this easy recipe for decadent chocolate truffles will be your new go to when you need to take a plate. Made using pantry staples with only 30 minutes hands on time, they can even be made ahead of time and frozen! They are the perfect no bake dessert.

    Chocolate truffles on white plate, one with bite taken out. Strawberries in background

    When you think back to your childhood, is there a particular recipe that just stands out? For me, it is definitely my Mum's famous chocolate truffles. No family event was ever without a huge plate of them for good reason - they are an absolute treat, popular with adults and kids alike and are just SO darn good!

    Why we love this recipe

    • It uses basic pantry ingredients that you likely already have on hand
    • It comes together quickly - mix up the truffles, let them chill for 30 minutes and then shape
    • They can be made ahead of time! These truffles keep well in the fridge for up to 2 weeks and can be frozen for 3 months.
    • They are just. SO. DARN. DELICIOUS!

    Recipe ingredients

    The list of ingredients for these truffles is simple

    Plain biscuits, pack of brown sugar, cocoa powder in measuring cup, tin of condensed milk, block of butter on white background
    • Plain biscuits - you can use any plain biscuits as the base for these truffles - my Mum always used Girl Guide biscuits when making them but as they are only available at certain times of year, anything will do - wine biscuits, Marie biscuits or even graham crackers if you are not in NZ
    • Caramel filled chocolate - you can certainly make these truffles without the chocolate centre but WHY would you?! This is what makes them special! My favourite to use is the Whittakers Creamy Caramel block.

    How to make this recipe

    Step 1: Use a food processor to crush up the biscuits into fine crumbs. If you don't have a food processor to crush the biscuits, you can place them in a snaplock bag and smash up with a rolling pin or alternatively, you can buy pre crushed biscuits from bulk food stores such as Bin Inn - perfect for if you don't have a food processor!

    Step 2: Melt together the butter, brown sugar and condensed milk either in the microwave or in a small pot on the stove over a medium heat.

    Step 3: Pour the crushed biscuit crumbs and the cocoa powder into the melted butter mixture.

    Collage image of chocolate truffles being made

    Step 4: Mix all ingredients together and place in the fridge to chill for 30 minutes.

    Step 5: Roll the truffles using about 1 ½ Tablespoons of mix per truffle and place a square of chocolate in the centre.

    Step 6: Coat the truffles in desiccated coconut or cocoa powder, or leave plain.

    Collage image of chocolate truffles being made

    Tips & tricks for success

    • Use slightly wet hands to shape the truffles - this will make it much easier!
    • If the mixture is too soft to form truffles, chill for 5 more minutes, and if it's too hard, allow to sit on the bench for 5 minutes before trying again.

    FAQ's

    How long do these chocolate truffles last in the fridge?

    You can store truffles for about 2 weeks in the fridge in an airtight container.

    Can I freeze them?

    Yes! Store chocolate truffles in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight.

    Can I replace the chocolate in the centre with something else?

    Yes! You can use marshmallows, dried fruit, a soft lolly or just leave it out all together.

    Do I have to coat them in coconut?

    No, you can coat them in cocoa powder, freeze dried raspberry powder or just leave them plain.

    Recipe video

    Chocolate truffles on white plate. Strawberries in background

    More sweet treats

    • Boysenberry & White Chocolate No Bake Cheesecake
    • Peach cobbler with scooped vanilla icecream in a white pie dish
      Peach Cobbler
    • Lemonade popsicles on a baking sheet with lemon slices
      Homemade Lemonade Ice Blocks
    • Scoop of strawberry ice cream, cones and strawberries in a bowl
      Easy Strawberry Ice Cream (no churn)

    If you want more simple + delicious made from scratch recipes, subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram

    Chocolate truffles on white plate, one with bite taken out. Strawberries in background.

    Mum's Chocolate Truffles

    Simple to make, this recipe for chocolate truffles will be your new go to when you need to take a plate. Made using pantry staples with only 30 minutes hands on time, they can be made ahead of time and frozen!
    5 from 10 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Chilling time: 30 minutes minutes
    Servings: 20 truffles
    Author: Laura

    Ingredients

    • 1 x 250 gram packet plain biscuits (wine biscuits, Girl Guide biscuits or similar)
    • 115 grams butter
    • ½ cup brown sugar
    • 200 grams sweetened condensed milk (½ a tin)
    • ¼ cup cocoa powder
    • 20 squares caramel filled chocolate

    To roll

    • ¼ cup dessicated coconut
    • ¼ cup cocoa powder

    Instructions

    • Using a food processor, crush the biscuits until they are fine crumbs.
    • Melt the butter, brown sugar and condensed milk together either in a small saucepan over a medium heat on the stove or microwave safe bowl, microwaving for 30 seconds at a time until melted.
    • Add the biscuit crumbs and cocoa powder to the condensed milk mixture and mix well. Place the bowl in the fridge and chill for 30 minutes.
    • Take approximately 1 ½ Tablespoons of mixture in your hand and roll into balls, placing a square of chocolate in the centre of each truffle (see video for visual)
    • Roll the truffles in coconut or cocoa powder or leave plain.
    • Store in an airtight container in the fridge for 2 weeks or freeze for up to 3 months.

    Notes

    • You can use any type of plain biscuit including wine biscuits, Girl Guide biscuits or Marie biscuits.
    • If you don't have a food processor to crush the biscuits, you can place them in a snaplock bag and smash up with a rolling pin or buy pre crushed biscuit crumbs from a bulk food store such as Bin Inn
    • Use slightly wet hands to shape the truffles - this will make it much easier!
    • If the mixture is too soft to form truffles, chill for 5 more minutes, and if it's too hard, allow to sit on the bench for 5 minutes before trying again.
    • These truffles are perfect for making ahead of time. Store in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight.
     

    Nutrition

    Calories: 248kcal | Carbohydrates: 29g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 166mg | Fiber: 2g | Sugar: 25g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
    If you tried and loved this recipe, please leave a comment and a rating below!

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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