One of my favourite memories from Home Economics at school was making chocolate truffles — though the recipe was a bit different from this one! These no-bake truffle balls are rich, sweet, and simple to make, using just a few cupboard ingredients.
Perfect for parties, gifting, or when you fancy something sweet but don’t want to turn on the oven.
Ingredients:
- 20 digestive biscuits
- 125g butter
- 200g condensed milk
- 125g desiccated coconut
Method:
- Place the digestive biscuits into a food bag and bash with a rolling pin until fine crumbs form. (A food processor works too if you prefer!)
- In a large saucepan, gently heat the butter and condensed milk until melted and smooth. Remove from the heat, then stir in the crushed biscuits and desiccated coconut until fully combined.
- Pour your chosen coating (desiccated coconut or chocolate strands) onto a plate. Keep a small bowl of warm water nearby — it helps stop the mixture sticking to your hands while shaping.
- Take a small amount of the mixture and roll it into a ball between your palms. Coat it in the coconut (or chocolate strands), then place it on a tray or in an airtight container. Repeat until all the mixture is used.
- For an extra tidy presentation, you can weigh the mixture so all the truffles are the same size. I like mine around 17 g each.
- If the coating doesn’t stick, your mixture might be too dry — just wet your hands slightly to make the surface stickier and help the coconut or strands adhere.
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