Another Caramilk favourite - Caramilk and biscuit Truffles coated in your favourite sprinkles, nuts and chocolate.
Caramilk fans rejoice, I have another awesome recipe for you - Caramilk Biscuit Truffles! These yummy little morsels are so easy to make, and they're a great treat to share at Christmas, Easter or just to show you care. Customise your truffles with your favourite toppings, or whatever you have in the cupboard.
The yummy truffle balls are made from butter, Caramilk and sweetened condensed milk, bound together with crushed plain biscuits. I've used Arrowroots but any type of plain bikkies will work such as Maries, Superwines or even Krispies if you like coconut.
How to make Caramilk Truffles:
Crush the biscuits into a fine crumbs using a food processor. Melt butter in a large bowl, add the chocolate (broken up into pieces). Melt in the microwave in 30 second bursts then mix together. Add the condensed milk and crushed biscuits, mix well.
Roll while the mixture is still warm. If it cools and gets hard to roll you can re-warm the mixture in the microwave. Spoon out a tablespoon of mixture and use your hands to roll it into a small ball. Roll the balls in the toppings of your choice then set aside on a lined baking tray to cool.
Store in an airtight container in the fridge for up to 2 weeks.
For other exciting truffle type recipes, check out these posts for Dark Chocolate, Date and Weetbix Bliss Balls and Lolly Cake Truffles (scroll down to the bottom of the recipe).
Common questions for Caramilk Truffles:
How should I store these Truffles? Store in an airtight container in the fridge for up to two weeks. It helps to place baking paper under the truffles so they don't stick to the paper or each other.
What type of nuts did you use? I used crushed almonds, but you could use peanuts, walnuts or cashews. Either crush them yourself, or buy them pre-crushed from the supermarket.
Would these make a good end-of-year gift for teachers? Heck yeah they would!
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Caramilk Biscuit Truffles
Melt-in-your-mouth Caramilk truffles made with condensed milk and crushed biscuits, rolled in your favourite sprinkles or chocolate.
Ingredients
- 250g plain biscuits
- 50g butter
- 2 blocks Caramilk chocolate, 180g each
- 1 can condensed milk, 395g
Toppings
- Desiccated coconut
- Chopped nuts
- Sprinkles
- Melted chocolate
Instructions
- Crush the biscuits into a fine crumbs using a food processor.
- Melt butter in a large glass bowl, add the chocolate (broken up into pieces). Melt in the microwave in 30 second bursts then mix together.
- Add the condensed milk and crushed biscuits, mix well. Roll while the mixture is still warm. If it cools and gets hard to roll you can re-warm the mixture in the microwave.
- Spoon out a tablespoon of mixture and use your hands to roll it into a small ball.
- Roll the balls in the toppings of your choice then set aside on a lined baking tray to cool.
- For a chocolate coat: Roll the balls slightly smaller and chill them in the fridge for 15 minutes to set. Melt chocolate of your choice with a teaspoon of coconut oil to thin it out, mix together. Dip the balls in the melted chocolate using 2 forks to drip off any excess, then place on the baking tray to set.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- You can also use white, milk or dark chocolate in place of Caramilk if you prefer.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 65mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Trace says
As we love a crispy, crunchy truffle not sure if these are too "mushed" up for us - are the biscuits really crushed crushed like a powdery crush?
VJ cooks says
Yes, my preference is a powdery crush. Feel free to crush less if you prefer.
Trace says
Ta, just was hesitant as my 86yr old dad has dentures & thought they might stick his jaw together
Amber says
Hi. How much chocolate to the teaspoon of coconut oil please.
Thanks
VJ cooks says
Hi Amber, 150g chocolate to 1 tsp oil. Or you can leave the oil out all together if you'd like the chocolate harder.
Emma says
Hi,
Can these be frozen?
VJ cooks says
Yes. Store in an airtight container or snap lock bag for up to three months. Allow to defrost before serving.
Cherry says
What size are the blocks of chocolate please?
VJ cooks says
Hi Cherry, they are 180g each so 360g total. Thanks for pointing that out, I have updated the recipe 🙂
Suzette says
Hi, do you think Lotus Biscoff biscuits would work instead of plain ones?
VJ cooks says
Yes that would work!
Tamara says
I love these so much but am wondering if they could be made into a slice so
I don’t have to faff about rolling them? So pressing them into a slice tin then putting coconut on the top. Love this Recipe thank you.
VJ cooks says
Yes of course! Great idea.
Denise Guy says
Is it 250g or 500g of biscuits? My mixture seemed rather wet
VJ cooks says
It's definitely 250g. The mixture is designed to be wet to help shape the truffles. But by all means, feel free to add more biscuits if you prefer.