Malted Milk Chocolate Truffles
This no-bake recipe is as simple as it is delicious! Malted milk chocolate truffles are a decadent treat, perfect with an afternoon cuppa!
Ingredients
- 250 g malted milk biscuits plus more for sprinkling
- 150 g full-fat cream cheese
- 200 g white chocolate
Instructions
- Firstly place the biscuits in a food processor and blitz until a fine crumb. Then add the cream cheese and blitz again until a smooth dough. (Alternatively, place the biscuits in a sandwich bag, seal and bash the biscuits with a rolling pin until fine crumbs. Then place into a mixing bowl and mix in the cream cheese.)
- Scoop the dough and roll into 20 even sized balls, and place onto a baking tray. Chill in the fridge for 30 minutes until firm. Meanwhile, blitz a couple more biscuits until fine crumbs and set aside.
- Melt the chocolate either in a microwave in 30-second increments, stirring between each, or over a bain-marie. Then prepare a baking tray with baking paper. Gently place a chilled truffle ball into the melted chocolate, then use a spiral tool or fork to immerse the ball in the chocolate until completely covered. Lift the ball out using the tool or fork, and gently tap a few times on the edge of the jug so the excess chocolate drips off the ball. Then set the chocolate coated ball down onto the lined baking tray to set, and sprinkle over some of the additional biscuit crumbs. Repeat the process for all the balls, and then place the tray into the fridge or freezer to set completely.
Notes
Truffles should be kept in the fridge.
Truffles will keep well in the fridge for 1-2 weeks.