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!
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.