This is my 100th post on my little blog! Yay!
I thought I’d celebrate by sharing my favourite truffle recipe. These truffles are the easiest things you will ever make, and absolutely everyone loves them.
There is no baking time, no resting time, no melting ingredients, no mixer. These are a one-bowl affair.
I’m a huge fan of these, and I’ve been making them since I was about 12.
The condensed milk, coconut and cocoa inside them make a yummy, chewy truffle and there are crunchy chunks of biscuit inside. I love them!
I usually coat them in coconut, but used crushed up roasted nuts here to mix it up a little. You could also coat them in cocoa or melted chocolate.
Store them in the fridge and they will last for a week or so (if you don’t eat them all before then!). Enjoy!
CHOCOLATE HAZELNUT TRUFFLES
150g Marie biscuits (plain tea biscuits)
1 cup desiccated coconut
2 tbsp cocoa
400g condensed milk
1 cup crushed nuts, for coating (I used almonds and hazelnuts)
Line a tray with baking paper and crush the biscuits into small chunks.
In a large bowl, combine the crushed biscuits, 1 cup of coconut, the cocoa and condensed milk.
Roll spoonfuls of the mixture into balls and coat them in the crushed nuts. Don’t resist licking all the mixture off your fingers!
Place on the lined tray and refrigerate overnight. Makes 20-30 truffles.