I guess the title for this recipe is slightly misleading, as there isn’t actually anything particularly Christmassy about these truffles, it’s just that my family always make them at Christmas time. My late Granny used to make them every Christmas and I used to look forward to the day she would drop off a box of them at the house, and my mum and I have continued the tradition…
The recipe is incredibly simple and only takes about ten minutes to mix together, and uses a lot of ingredients you might have sitting in your store cupboard anyway. You can, if you like, add alcohol to them to make them boozy. My Granny always used to add a little sherry in, but dark rum, amaretto, or anything like that would work just as well.
These are very moreish, I made 21 at the weekend and there are hardly any left! Another plus side to this recipe, if they don’t all get scoffed straight away, you can easily keep them for up to a week in an airtight container.
Easy | Cook: 15 minutes | Makes about 20 truffles
18 digestive biscuits
2 tbsp cocoa powder
2 tbsp desiccated coconut
397g tin condensed milk
50g unsalted butter
25g desiccated coconut, cocoa powder or sprinkles, for coating
- Place the digestive biscuits in a sandwich bag and bash to a fine crumb with a rolling pin (or pulse them in a food processor).
- Tip the digestives into a bowl, add the 2 tbsp each of cocoa powder and coconut and stir to combine.
- Place the butter and the condensed milk in a small saucepan over a low heat, and heat gently until the butter has melted, then add this to the biscuit mixture.
- Stir until everything is well mixed, then place in the fridge for an hour to cool.
- Once cooled, take spoonfuls of the mixture in your (clean) hands and roll them into a ball, coating them in more coconut, cocoa powder, or whatever you fancy!
- Serve them up and watch them disappear!