These homemade chocolate truffles are quick, simple, and delicious, no baking required.
Make three variations in one batch:

• Nut-coated truffles

• Cocoa-dusted truffles

• Chocolate-coated truffles

Perfect for coffee breaks, dessert platters, or gifting.

Ingredients

• 1 cup crushed biscuits (digestives or graham crackers)

• 1 cup mixed nuts, finely chopped (walnuts, almonds, hazelnuts)

• ½ cup sweetened condensed milk

• 2 tablespoons cocoa powder

• 1 teaspoon vanilla extract

• 100 g melted chocolate (optional, for chocolate-coated truffles)

• Extra cocoa powder and chopped nuts for rolling

Equipment You’ll Need

• Flour Sifter – Appetito – for smooth, lump-free cocoa

• Large Mixing Bowl – Mason & Cash – for combining your mixture

• Nut Roll Tins – perfect for chilling and shaping

• Chrome Wire Cooling Rack – for setting the truffles evenly

Method

Step 1 — Sift and Mix the Dry Ingredients

Sift the cocoa powder using the flour sifter into a large mixing bowl.
Add crushed biscuits and half the chopped nuts. Mix well.

Step 2 — Add Wet Ingredients

Stir in the condensed milk and vanilla extract. Mix until the mixture holds together when pressed.

Step 3 — Shape the Truffles

Roll small amounts into even-sized balls and place them into nut roll tins or onto a lined tray.

Step 4 — Create Three Variations

• Nut-coated truffles: Roll in chopped nuts.

• Cocoa-dusted truffles: Roll in sifted cocoa powder.

• Chocolate-coated truffles: Dip into melted chocolate and chill until set.

Step 5 — Chill and Serve

Place the truffles on a wire cooling rack or tray.
Chill in the fridge for at least 1 hour until firm.

Tips for Perfect Truffles

• Swap walnuts for hazelnuts, almonds, or pistachios for a different flavour.

• Use dark chocolate for a richer, more indulgent taste.

• Store in an airtight container in the fridge for up to 7 days.