Chocolate and Coconut Truffles

Print Recipe
Chocolate and Coconut Truffles
These truly scrumptious truffles are a one bowl wonder! The kids love bashing the biscuits to make the fine crumbs, then getting their hands chocolatey and gooey! These are a great festive treat at Easter or Christmas and we know that SANTA loves them 🙂
  1. Prepare a baking tray with baking paper to avoid sticking
  2. In a zip lock bag, empty the packet of biscuits into the bag and smash them with a rolling pin to make them into fine breadcrumbs (or you can use a food processor to get really fine if you have one)
  3. Tip the biscuit crumbs into a large mixing bowl
  4. Add the coconut, chocolate powder to the biscuits and mix together
  5. Open the tin of condensed milk and pour into the dry ingredients, then mix well.
  6. In a new bowl or plate, pour in some coconut – this will be used to coat the truffles
  7. Once the mixture is well combined, use a spoon small balls into the extra coconut bowl and roll them into the size of a 20 cent piece (approx)
  8. Coat the balls in the coconut and place on the try.
  9. Once all are coated, place in the fridge for 20 minutes to set
Recipe Notes

Mixing bowl
Extra small bowls or plates x 2 for 2 coatings
Wooden Spoon
Measuring cups
Measuring spoons
Metal spoon
Baking tray
Baking paper
Zip lock bag
Rolling pin

Optional Extras
You can substitute rolling them in coconut by using chocolate vermicelli or rainbow sprinkles
Substitute the cocoa powder with drinking chocolate powder
Any type of plain biscuits like Milk Arrowroots, whatever you have in the pantry is perfect
These will keep in the fridge in an air tight container to enjoy for up to 1 month!

Adult Assistance
Opening the tin of condensed milk

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *