Caramilk Biscuit Truffles Recipe
You’ve got to try this Caramilk Biscuit Truffles Recipe if you’re into easy, indulgent treats that taste like little bites of caramel heaven. Honestly, these truffles come together so quickly, making them perfect for when you want to wow guests without a ton of effort. The caramel-infused Caramilk chocolate paired with crunchy biscuits creates a texture and flavor combo that’s just addictive.
What I love most about this recipe is how versatile it is—great for holidays, quick gifts, or simply whenever a sweet craving hits. Plus, you can easily customize the toppings to suit your mood, which always makes the recipe feel fresh and fun each time I make it. Trust me, once you start, you’ll want to share these Caramilk Biscuit Truffles with everyone!
Ingredients You’ll Need
The magic of this Caramilk Biscuit Truffles Recipe lies in the balance of its simple ingredients. Each one plays a crucial role in getting that creamy, chewy texture and rich caramel flavor just right, so make sure to get good-quality components for the best results.
- Plain Biscuits: Go for a classic tea biscuit or similar. They crumble easily and have a neutral flavor that lets the chocolate shine.
- Butter: Adds richness and helps bind everything together. Room temperature butter works best for even mixing.
- Caramilk Chocolate: This is the star! Using two blocks ensures the truffles are ultra creamy with that signature caramel flavor.
- Condensed Milk: Sweet and thick, it adds moisture and holds the biscuit crumbs and chocolate in perfect harmony.
- Desiccated Coconut: A popular topping that adds a pleasant chew and texture contrast.
- Chopped Nuts: For a crunchy finish, peanuts or almonds work nicely here.
- Sprinkles: Because who doesn’t love a bit of color and fun on their treats?
- Melted Chocolate: Great for drizzling or coating if you want an extra indulgent touch.
Variations
I like to keep things interesting by tweaking this Caramilk Biscuit Truffles Recipe now and then. It’s a super forgiving recipe, so you can personalize it however you prefer—don’t be shy to experiment!
- Nut-Free Version: I’ve swapped out nuts for extra coconut flakes when serving friends with allergies, and it was just as delicious.
- Darker Chocolate Twist: Adding a little dark chocolate to the melted Caramilk gives truffles a richer flavor that some guests really love.
- Flavored Extracts: A splash of vanilla or almond extract elevates the flavor profile nicely; I usually add about a teaspoon.
- Fruit-Infused: Mixing in finely chopped dried apricots or cranberries brings a tart surprise that balances the sweetness.
How to Make Caramilk Biscuit Truffles Recipe
Step 1: Crush the Biscuits to Perfection
Start by placing your plain biscuits in a large ziplock bag and crushing them into fine crumbs. I usually bash them gently with a rolling pin or the bottom of a mug. The goal is to get mostly fine crumbs with a few small chunks to add texture but avoid any big pieces that won’t bind well later.
Step 2: Melt the Caramilk Chocolate and Butter
Break up the Caramilk chocolate into smaller pieces and melt together with the butter in a heatproof bowl over a pot of simmering water (double boiler method). Stir gently until smooth and combined. Be patient here—overheating can make your caramel chocolate seize, so keep the heat low and steady.
Step 3: Mix in Condensed Milk and Biscuit Crumbs
Once the chocolate and butter mixture is melted and smooth, remove from heat and stir in the condensed milk. Then add your crushed biscuits and mix thoroughly until every crumb is coated. You’ll get a sticky, fudgy dough-like texture that’s just irresistible.
Step 4: Chill and Shape Your Truffles
Pop the mixture in the fridge for about 30 minutes until it firms up enough to handle. Then scoop out spoonfuls and roll into balls using your hands. If the mixture is too sticky, lightly wet your hands or dust them with cocoa powder to make rolling easier.
Step 5: Decorate with Your Favorite Toppings
Roll the truffles in desiccated coconut, chopped nuts, sprinkles, or drizzle with melted chocolate for extra decadence. This step is where you can get creative and really make them your own.
How to Serve Caramilk Biscuit Truffles Recipe
Garnishes
Personally, I love finishing mine with a generous dusting of desiccated coconut because it adds texture and a lovely contrast to the smooth truffle. But some days, I go all out with a chocolate drizzle and chopped pistachios—it looks fancy and tastes incredible!
Side Dishes
These truffles pair beautifully with a nice cup of coffee or a creamy chai latte. If I’m serving them at a party, I like to include fresh berries on the side to cut through the sweetness a bit.
Creative Ways to Present
For birthdays or holidays, I place the truffles in mini cupcake liners arranged on a pretty platter. It makes them feel extra special and keeps them from sticking together. You can even tie small clear bags with a festive ribbon for gifting—I’ve had friends rave about this little touch!
Make Ahead and Storage
Storing Leftovers
I store leftover truffles in an airtight container in the fridge, and they usually keep perfectly for up to a week. Just make sure to layer them with parchment paper so they don’t stick together.
Freezing
Freezing these truffles works like a charm! I freeze them on a tray first, then transfer to a ziplock bag to avoid clumping. They can last for up to three months this way and thaw quickly at room temperature when I want a quick treat.
Reheating
Because truffles are best enjoyed chilled or at room temperature, I don’t recommend reheating. But if you prefer them slightly softer, just let them sit out for 10 minutes—perfect mid-winter cozy snack.
FAQs
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Can I use a different type of chocolate for this Caramilk Biscuit Truffles Recipe?
Yes, but Caramilk chocolate is what gives this truffle its unique caramel flavor. You can substitute with white chocolate for a milder taste or mix in dark chocolate for richness, but it will change the flavor profile.
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What’s the best way to crush the biscuits?
I find placing biscuits in a sealed bag and gently crushing them with a rolling pin or heavy mug gives great control over the texture—aim for mostly fine crumbs with some small bits for chewiness.
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Can I make these truffles vegan or dairy-free?
This recipe isn’t naturally vegan due to butter, condensed milk, and Caramilk chocolate, but you could experiment with vegan butter, plant-based condensed milk alternatives, and dairy-free caramel chocolate substitutes.
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How long do Caramilk Biscuit Truffles last?
Stored in an airtight container in the fridge, they keep well for about a week. Beyond that, the texture and freshness can start to decline.
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Can I skip toppings entirely?
Absolutely! The truffles are delicious on their own, but toppings add extra texture and visual appeal. It’s totally up to you.
Final Thoughts
This Caramilk Biscuit Truffles Recipe has become a go-to for me when I want something homemade but fuss-free. I love how quick it is to pull together and how it impresses every time I share. If you’re anything like me and enjoy little moments of sweet indulgence, give these truffles a whirl—you might just find your new favorite treat!
Print
Caramilk Biscuit Truffles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 25 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Description
Delicious and easy-to-make Caramilk Biscuit Truffles combine crushed plain biscuits with rich condensed milk and melt-in-your-mouth Caramilk chocolate. These bite-sized treats are coated with your choice of toppings such as desiccated coconut, chopped nuts, sprinkles, or extra melted chocolate, making them perfect for parties, gifts, or a sweet indulgence anytime.
Ingredients
Base Ingredients
- 250g plain biscuits
- 50g butter
- 2 blocks Caramilk chocolate (180g each)
- 1 can condensed milk (395g)
Toppings
- Desiccated coconut
- Chopped nuts
- Sprinkles
- Melted chocolate
Instructions
- Prepare the biscuits: Crush the 250g of plain biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Melt the butter and chocolate: In a microwave-safe bowl or over a double boiler, gently melt the 50g butter together with the 2 blocks of Caramilk chocolate until smooth and creamy.
- Combine base mixture: In a mixing bowl, combine the crushed biscuits with the condensed milk and the melted chocolate-butter mixture. Stir thoroughly until all ingredients are evenly mixed and form a sticky dough-like consistency.
- Shape the truffles: Using your hands or a small cookie scoop, form the mixture into bite-sized balls, approximately 1 inch in diameter. Place them onto a baking tray lined with parchment paper.
- Prepare and apply toppings: Roll or sprinkle the truffles in your choice of desiccated coconut, chopped nuts, or sprinkles. For a chocolate coating, dip each truffle into melted chocolate and place it back on the parchment paper to set.
- Chill to set: Refrigerate the truffles for at least 1 hour or until firm. This helps them hold their shape and intensifies the flavors.
- Serve: Once set, serve the truffles chilled or at room temperature as a sweet dessert or snack.
Notes
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- For a firmer texture, add more crushed biscuits.
- You can substitute Caramilk chocolate with any milk chocolate if preferred.
- To speed up the melting process, chop the chocolate into smaller pieces before melting.
- Wear disposable gloves or lightly oil your hands to prevent the mixture from sticking while shaping truffles.
