Looking for a recipe to make for special holiday treats or gifts? Try this chocolate truffles recipe with condensed milk, it’s easy and delicious.
Simple and inexpensive, make these homemade chocolate truffles as gifts for Christmas, Valentine’s Day, Easter, Wedding Favours, Mother’s Day, Father’s Day, Bridal Showers or any occasion.
About This Recipe
- This is an easy 3 ingredient chocolate truffle recipe made with caramelised sweetened condensed milk.
- These chocolate truffles are made with cake crumbs which stops them from being too soft.
- The chocolate truffle balls can be made in advance and frozen.
- The truffles can be rolled in a coating to suit the occasion.
- They can be made with milk or dark chocolate.
- They are inexpensive and quick to make.
Frequently Asked Questions
What are chocolate truffles made out of?
Traditionally chocolate truffles are made from a chocolate ganache, which is made by melting together dark chocolate, cream and butter. The mixture is left to cool and set, then shaped into balls and rolled into a coating. They are soft and creamy in texture but do go very soft when not refrigerated.
This recipe for chocolate truffles are made with chocolate, cake crumbs, caramelized condensed milk (dulce de leche).
Canned caramelised condensed milk can be purchased in most countries. However, if its unavailable, it’s easy to make and in some cases, can be cheaper to make yourself. Here are instructions on how to make condensed milk caramel sauce.
Alternatively, if you don’t want to use the caramel sauce, sweetened condensed milk can be used instead.
This chocolate truffles recipe with condensed milk makes truffles that are soft, and a little firmer in texture due to the cake crumbs. The cake crumbs give them a little more “body” and will hold their shape a little longer than the chocolate ganache truffles, when left out of the fridge for a period of time.
How long do chocolate truffles last a room temperature?
It’s difficult to answer this, as it depends on the temperature and humidity at the time you are making or serving them. If the temperature is very high, the truffles are going to get soft very fast and may only last an hour or two out of the fridge. If the temperature is cooler, they could stay out for several hours or more.
How long do chocolate truffles last in the fridge?
Chocolate truffles can be store in the fridge for up to two – three months but do need to be wrapped tightly to avoid picking up odours.
Can I freeze chocolate truffles?
Yes, freezing them is ideal if you want to prepare them in advance. The chocolate truffle balls can be frozen with or without a coating, for four to six months. I personally wouldn’t freeze them longer than this (but you can if you like) as they can pick up flavours of other frozen foods, and if are not wrapped correctly can get freezer burn.
To freeze without a coating (which is my preferred method). Place the chocolate balls in a single layer and not touching each other, on a tray lined with baking paper. Cover tightly with plastic food wrap before putting into the freezer.
When you need them, remove from the freezer and decorate them on the day, or up to 3-4 days before. The chocolate truffles can be rolled in a coating as soon as the surface feels sticky, which is almost immediately. Once the coating has been applied store them in the fridge.
If you are planning on freezing the truffles with a coating. Some coatings freezer better than others so, if in doubt make a test batch and freeze. After about a day or two remove the truffles from the freezer, and allow them to come to room temperature, then determine how well the coating looks.
Then determine how well the coating looks. Just take a look at the image below (it’s from my baked donuts recipe), the coloured decorations did not freeze that well.
Personally, I wouldn’t worry about this if it was just for me, but I wouldn’t give them out looking like this as a gift, I want them looking perfect. If fading has happened consider using another coating or, just roll the truffles in the coating just before packaging.
Hints and Tips
1. I used a can of caramelised sweetened condensed milk. If you can’t buy caramelised sweetened condensed milk, make your own or just use sweetened condensed milk.
2. Use either dark or milk chocolate.
3. Use any left-over chocolate cake you may have, just remove any icing or cream before making the crumbs. Alternatively, you can purchase a chocolate cake (remove the icing before using), make your own cake from scratch or bake one using a packet chocolate cake mix.
4. Always keep the mixture chilled. Refrigerate the truffle mixture for a least fours or overnight before shaping into balls. Having the mixture well chilled makes it easier to shape the balls.
The truffles seen on this page where made when it was a hot 40°C (104°F), which caused the mixture to become warm and soft, making it hard to work with. If this happens to you put the mixture back in the fridge and allow it to chill again.
5. For even sized truffles use your kitchen scales to weigh out the mixture. This chocolate truffle mixture weighs about 780 grams, and I made 40 balls each weighing about 19 – 20 grams.
6. For a chocolate truffle with a hard coating, freeze the chocolate balls for several hours, then dip each ball into melted chocolate, use a fork to lift the truffles out of the chocolate and place on to a tray lined with baking paper and allow to set. This video by Mel’s Kitchen Cafe shows you how to dip things into chocolate.
22 Chocolate Truffle Coating Ideas
The following list with give you an idea of what to roll chocolate truffles in. It is only a short list of many other possibilities.
- Sugar cake decorating sprinkles.
- Chocolate sprinkles.
- Miniature chocolate chips.
- Mini chocolates, like smarties, M & M’s, nerds.
- Grated or shaved white, dark or milk chocolate.
- Popping candy.
- Sanding sugar.
- Pearl or crystal sugar.
- Chopped nuts like pistachio, hazelnuts, walnuts and pecans.
- Sliced or flaked almonds.
- Toasted shredded or desiccated coconut.
- Matcha – green tea powder.
- Cocoa powder.
- Powdered sugar.
- Edible shimmer powder.
- Crushed candies, like peppermints, toffees, candy canes, and candy-coated nuts.
- Crushed cookie crumbs.
- Chopped crystallised ginger (candied ginger).
- Espresso powder.
- Cinnamon and sugar.
- Pulverised freeze-dried fruit, like raspberries and strawberries.
- If you wanted chocolate truffles with a hard shell, dip well chilled chocolate balls into melted chocolate. These can either be left plain or, sprinkle on any of the toppings listed above, before the chocolate hardens.
If you are after other flavours, try the recipes below. The links will take you to other sites. There are other chocolate truffles recipes with condensed milk as well as chocolate balls.
- Bounty Balls
- Easy Chocolate Condensed Milk Truffles with Biscuits
- Easy Chocolate Hazelnut Truffles with Cream Cheese
- Chocolate Biscuit Balls
- Brigadeiro Brazilian Truffles
- Cake Batter Truffle Balls
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Chocolate Truffles With Condensed Milk
- Small saucepan + Heat proof bowl to sit on top of saucepan
- Large metal spoon for stirring
- Large mixing bowl
- Flexible spatula
- Metric scales
- Large baking tray, lined with baking paper
- Small bowl for the truffle decoration
- Small paper cupcake cases – optional
- 100 grams chocolate cake crumbs <– see notes
- 290 grams cooking chocolate milk or dark
- 395 grams canned condensed milk caramel sauce <– see notes
Decoration for coating
- Your choice of chopped nuts or sprinkles.
- Make the cake crumbsInto a large mixing bowl, break the chocolate cake into pieces and rub between your clean hands until it resembles fine crumbs. Put aside.
- Melt the chocolateQuarter fill the saucepan with water or fill with just enough water so, that the bottom of the bowl does not touch the water. Bring to the boil. Place the chocolate into the heat proof bowl, if you are using a block of chocolate break it into smaller pieces. Place the bowl on top of the saucepan with water, reduce the heat to low and simmer, stir with a metal spoon until the chocolate has melted. Turn off the heat.
- Making the truffle mixtureEmpty the can of caramel sauce into the cake crumbs and then pour and scrape in all the melted chocolate, mixing well. Cool to room temperature, tightly cover with plastic food wrap, refrigerate for at least four hours or overnight.
- Shaping the chocolate ballsTake 1 heaped teaspoon (or weigh out 19 grams) portions of the mixture and roll into balls. Place onto a tray lined with baking paper.Place the chopped nuts (or sprinkles) into a small bowl. Roll 1 ball at a time in the coating until well covered. Place back on the baking tray, lined with a clean piece of baking paper. Tip: If the chocolate mixture is softening due to hot weather, return the mixture and or balls back to the fridge and chill till firm. When chilled and firm, continue to make the balls or roll in the coating. Store the chocolate balls covered in the fridge until ready to serve.
- OptionalWhen ready to serve or package place the truffles into paper cases.