These 2-ingredient condensed milk truffles are all we want for Christmas
Dear Santa, just these under the Christmas tree, please.
Searches for truffles on taste.com.au have increased by 27 per cent over these last two months compared to the previous two months. And there’s no denying why we all love these bite-sized treats at Christmas time. They’re easy, they make the perfect edible gift and they often contain everyone’s favourite ingredient: sweetened condensed milk.
From choc ripple condensed milk truffles to pina colada ones, we have every flavour imaginable, but what we really wanted this year was a super-quick version you can whip up (or roll up, that is) with just a handful of ingredients. And by a handful, we mean two!
Enter our Senior food consultant Alison Adams. We challenged her to come up with a 2-ingredient version using one of our ultimate baking ingredients, sweetened condensed milk. And, boy, did she deliver.
How to make our insanely easy 2-ingredient condensed milk truffles
All you need is condensed milk and good quality cocoa. Heat them together over a low heat in a saucepan for about 8 minutes and you’ll see the mixture will start to thicken. Leave to cool, then place in the fridge for 1 hour.
After it’s cooled, use two teaspoons to roll it into smooth balls, then dust in extra cocoa powder to give them that classic truffle look.
If you want to be a little bit fancy, you could also drizzle them with melted white chocolate melts. We’ve also tried decorating them with our favourite festive lollies (like mini M&Ms).
So, what do the truffles taste like?
Pretty damn delicious, according to Ali.
“I can’t believe only two ingredients could create such a rich, deep flavour and silky texture. They reminded me of the truffles you get after a beautiful restaurant meal,” she said.
“Plaistowe cocoa is ‘Dutch-process cocoa’ which gives it a dark colour yet a smooth and mild flavour, making it perfect for dusting the truffles in. And nothing can beat sweetened condensed milk.”
Some helpful truffle tips
- Use a measuring spoon to scoop out the mixture so your truffles are all the same size.
- Make your truffles at least a day before you plan to eat them or give them as a gift. This allows the flavours to develop.
- Store in an airtight container in the fridge for up to two weeks.
Choc Ripple truffles: a crunchier version of these
If you prefer a bit more bite to your truffle than these fudgy ones, we also have a version made with Arnott’s Choc Ripple biscuits.
More of our favourite truffle recipes:
Choc melts and a splash of rum make these easy truffles simply irresistible.
Love Peppermint Crisp? Then you’ll adore these truffles made from cream, dark chocolate, mint-flavoured liqueur and crushed Peppermint Crisp bars.
As taste.com.au member BadCaz says: “This recipe is dangerous – the balls are SO addictive.” Don’t say we didn’t warn you.
Coconut snowballs
If milk and dark chocolate isn’t your cup of tea, these sweet white chocolate truffles will do the trick. They’re packed with crushed biscuits, glace cherries and sweetened condensed milk.
How do you make truffles even better? Insert a lollipop stick for hands-free eating.
Originally published as These 2-ingredient condensed milk truffles are all we want for Christmas
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