These are the Easiest Christmas truffles you will ever make! You only need 3 ingredients and 15 minutes to make them (plus 3 hours of cooling time). No chocolate melting mess, therefore, no worries!
Made with sweetened condensed milk, ground cookies, and cocoa. Having a really basic chocolatey taste, that guarantees to meet everyone’s flavor expectations. Their texture is soft and fudgy, yet still firm enough to shape into the perfect round ball. In fact so perfect that I actually left a few un-coated because I liked how shiny and perfectly round they looked. Like they were made with real chocolate instead of cocoa.
A Million + 1 Things You Can Do With Condensed Milk Truffles
- You can make a dozen of these truffles on a budget!
- You can use any dry type of cookie you like (like Petit Beurres, digestive, Oreos, Graham crackers, Digestive cookies, or your kid’s favorites)
- Their flavor is really basic so you can flavor them any way you like with various toppings ( I give a few suggestions in the text below).
- You can infuse them with your favorite liquor or alcohol (my favorites for Christmas is Brandy, Kirch, and Baileys).
- Place in bite-sized silicon molds and freeze to serve as ice-cream bites or decor on cakes and desserts. (in this case, adding the optional alcohol the recipe calls for, will help keep them more soft)
- Add a whole hazelnut or candied cherry in the center for old-fashioned charm! Just wrap the truffle mixture around it before shaping it into a ball.
- Turn them gluten-free by substituting the cookies with butter like in this recipe.
You can stick up to your 3 ingredients and coat them simply with cocoa or ground cookies. But if you want to add some extra flavor, here are a few ideas:
- Finely Ground Nuts Raw Or Toasted (walnuts, almonds, pecans, hazelnuts).
- Chocolate Sprinkles (white chocolate, dark chocolate, colorful sprinkles).
- Melted Chocolate (white chocolate, dark chocolate).
- Melted Butterscotch Or Caramel.
If you’re planning on coating the truffles with melted chocolate, make sure you let the truffles sit at room temperature for about 1 hour before dipping them. Otherwise, the difference in temperature will make the chocolate go cold and thicken immediately.
You can simply coat the truffles with cocoa and give them an extra hint of flavor from the inside by using ½ teaspoon of either vanilla flavor extract, or almond flavor extract. Or ½ teaspoon of fresh orange zest.
How To Make Easy Christmas Truffles With Condensed Milk
Just add the sweetened condensed milk along with the cocoa in a small cooking pot. Stir well to combine and heat over low heat. You have to stir constantly, so it won’t stick to the bottom. In the beginning, it will be very sticky and paste-like. After heating it, the mixture will become runny just like melted chocolate.
At this point, incorporate the ground cookies (blended to almost powdered) into the mixture in batches.
Then refrigerate for 3 hours before shaping into round balls. I used a fruit baller scoop to make all the truffles evenly shaped. Take a spoonful using this tool, otherwise use a teaspoon and shape into a round ball in the palms of your hands. Place in a plate containing your preferred coating. If you’re planning to use melted chocolate, first roll all of them and then place them on a piece of parchment paper (so they won’t stick at the bottom of a plate). Let them reach room temperature before dipping them into the melted chocolate.
Easy Christmas Truffles (3 ingredients only!)
- 1 can sweetened condensed milk (400 grams / 14.10 oz)
- 250 grams / 8.8 oz ground cookies (to almost powder) such as Petit Beurre, Digestive, or other similar
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon alcohol or liquor such as Brandy, Kirch, Baileys, Amaretto etc
- ½ teaspoon vanilla or almond extract
- ground nuts (walnuts, almonds, hazelnuts, pecans)
- desiccated coconut
- chocolate or colorful sprinkles
- In a small cooking pot mix together the sweetened condensed milk and the cocoa.
- Heat over low heat while stirring constantly for 5-6 minutes, until the mixture becomes smooth and runny like melted chocolate.
- Stir in the cookies in bits at a time.
- Refrigerate for 3 hours. Then using either a fruit baller scoop or a teaspoon, take spoonfuls of the mixture and shape into round balls.
- Roll the balls in your preferred coating and serve.
- Keep in the fridge for 7-10 days.
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