Ingredients
Truffle Mixture
- 500 grams (18 oz) plain chocolate biscuits, crushed
- 300 grams sweetened condensed milk
- ¼ cup pulp-free orange juice
- 2 tablespoons orange zest
Coating
- ¼ cup chocolate sprinkles
- ¼ cup orange colored sprinkles
Instructions
- Crush the biscuits: Place the plain chocolate biscuits into the bowl of a food processor and blitz for about 15 seconds until finely crushed.
- Combine ingredients: Transfer crushed biscuits to a medium mixing bowl. Add the sweetened condensed milk, orange juice, and orange zest. Use a wooden spoon to stir thoroughly until fully combined into a sticky mixture.
- Chill the mixture: Place the bowl in the refrigerator for 2 hours to allow the mixture to firm up, which helps the truffles hold their shape during rolling.
- Portion and roll: Remove the chilled mixture from the fridge. Use a mini cookie scoop to portion the mixture and roll each scoop into a smooth ball between your palms. Immediately drop the ball into a bowl of sprinkles and gently roll to coat all sides. Repeat until all mixture is used.
- Serve and store: Place the coated truffles in an airtight container and refrigerate until ready to serve. Enjoy them chilled or at room temperature for the best flavor and texture.
Notes
- Use plain chocolate biscuits without any chocolate coating or sprinkles for the best texture.
- Sweetened condensed milk can be any brand; amount used is slightly less than a full standard tin to balance wet ingredients.
- Measure orange juice precisely to ensure truffles set properly; avoid adding too much liquid.
- Orange zest should be freshly grated from one regular orange; about 2 tablespoons provide the perfect citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
