Chocolate Mint Truffles

5 from 1 vote

Chocolate Mint Truffles use everyday ingredients to make a delightful sweet treat! Chocolate biscuit and condensed milk base with sprinkles!

Prep Time15

Chill time20

Total Time35

Course: Dessert

Cuisine: Western

Keyword: chocolate mint truffles

Servings:

Calories:

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, and peppermint extract. Use a wooden spoon to stir and combine.
Chill: place the wet truffle mixture into the fridge for 20 mins. 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 - Peppermint extract: I am using store bought peppermint extract. It is important to measure this 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 a measuring spoon and you will be set 😉.