Ingredients
Truffle Mixture
- 200 g cream crackers
- 90 g butter, melted
- 385 g sweetened condensed milk
- 1 tsp vanilla essence
- ½ tbsp instant coffee granules
- 3 tbsp cocoa powder
- 2 tbsp dessicated coconut
Coating
- 100 g dessicated coconut (for rolling)
Instructions
- Crush the Cream Crackers: Place the cream crackers into a food processor and pulse gently until they are crushed but still have some texture; avoid pulverizing them into a fine powder.
- Mix Ingredients: In a large mixing bowl, combine the crushed biscuits, sweetened condensed milk, cocoa powder, vanilla essence, melted butter, instant coffee granules, and 2 tablespoons of dessicated coconut.
- Combine Well: Use a rubber spatula to thoroughly mix all the ingredients until the mixture is uniform and well incorporated.
- Chill the Mixture: Cover the mixing bowl with plastic wrap and refrigerate for about one hour, allowing the mixture to firm up and become easier to roll.
- Roll into Balls: Using your palms, shape the chilled mixture into balls weighing approximately 20 grams each. Arrange the rolled truffles on a tray.
- Coat with Coconut: Place the remaining 100 grams of dessicated coconut into a bowl. Roll each truffle in the coconut until fully coated.
- Serve: Enjoy your homemade condensed milk chocolate truffles chilled or at room temperature.
Notes
- Be careful not to over-process the crackers; some texture adds a pleasant bite to the truffles.
- Refrigeration time is important to ensure the mixture firms enough for rolling.
- For a different coating, try finely chopped nuts or cocoa powder.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
