Christmas Truffles
Simple, no-bake Christmas Truffles made with crushed digestives, condensed milk, and coconut. Quick to assemble and fun for kids to roll and decorate with sprinkles or edible holly -ideal for festive party platters and sweet tins.
PRINT RECIPE
Servings: 20 truffles
INGREDIENTS
- 300 g Digestives Biscuits (crushed)
- 75 g Desiccated Coconut
- 75 g Hot Chocolate Powder
- 75 g Block Margarine or Butter (melted)
- 397 g Condensed Milk (usually 1 tin)
To decorate
- Desiccated Coconut & Chocolate Sprinkles
- White Chocolate
- Edible Holly Leaf Decorations
INSTRUCTIONS
- In a large bowl, mix the crushed
digestive biscuits , coconut and drinking chocolate. Add the butter/margarine and condensed milk, and mix thoroughly until combined. - Take a small amount of the mixture and roll it into a ball before rolling it in the coconut or chocolate sprinkles. Place the coated truffles into petit-four cases if desired.
- Melt a small amount of white chocolate over a bain-marie or in short bursts in a microwave. Spoon a little onto the chocolate-sprinkle-covered truffles before topping with a holly leaf decoration. For the coconut-covered truffles, use a spot of melted chocolate to stick the holly leaf decorations to the tops.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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