Chocolate Orange Truffles

5 from 1 vote

Chocolate Orange Truffles are quick and easy to make! Combining chocolate biscuits and sweetened condensed milk with orange juice and zest.

Prep Time10

Chill time2

Total Time2 10

Course: Dessert

Cuisine: Western

Keyword: chocolate orange truffles, orange chocolate truffles

Servings:

Calories: 122kcal

Crush the biscuits: add the plain chocolate biscuits to the bowl of a food processor and blitz till finely crushed (around 15 seconds).
Combine ingredients: transfer the crushed biscuits to a medium sized mixing bowl. Then add the sweetened condensed milk, orange juice and orange zest. Use a wooden spoon to stir and combine.
Chill: place the wet truffle mixture into the fridge for 2 hours. This is to allow it to firm up a little so that the truffles hold their shape when they are rolled.
Portion and roll: remove the truffle mixture from the fridge. Use a mini cookie scoop to portion and roll the mixture into balls, dropping into the bowl of sprinkles and coating as you go. Repeat till all mixture is rolled.
To serve: store the truffles in an air tight container in the fridge until ready to serve. Serve chilled or allow to come to room temperature.

Note 1 - Chocolate biscuits: you need plain biscuits that have no chocolate coating or sprinkles on top. I am using 2 x 250 gram packets. This is 16 ounces for my USA and Canadian readers.
Note 2 - Sweetened condensed milk: it is totally fine to use the home brand version of this. The amount needed for the recipe is just less than 1 standard tin. This is to allow for the addition of the orange juice and orange zest also both wet ingredients.
Note 3 - Orange juice: I am using pulp free orange juice. It is important to measure this and the orange zest as we are adding liquids to a biscuit mix and need to ensure the balls will hold their shape. Not measuring or adding too much of this may result in the balls not setting. So use measuring cups and you will be set 😉.
Note 4 - Orange zest: I take 1 regular orange, zest it with a knife and chopping board, then measure 2 tablespoons of this and use that amount. Your standard orange might be bigger or small than mine and I know some readers like to be very specific, so use 2 tablespoons.