Caramilk Biscuit Truffles Recipe

If you’re anything like me and love a good sweet treat that’s both indulgent and utterly addictive, then you absolutely have to try this Caramilk Biscuit Truffles Recipe. It’s one of those recipes that feels fancy but is actually super simple to whip up, and trust me, your friends and family will go nuts for these bite-sized treasures. I absolutely love how creamy and caramel-y these truffles turn out, and the best part? You don’t need a million ingredients or hours in the kitchen. So grab your apron and let’s get rolling!

Ingredients You’ll Need

These ingredients come together beautifully to create that smooth, caramel-chocolate center with a bit of crunch from the biscuits. Look for the right type of chocolate (Caramilk is my absolute favorite), and you’ll notice just how perfectly it blends with the buttery biscuit base to make something magical.

• Plain biscuits: Digestive-style or tea biscuits work well; aim for a neutral biscuit that won’t overpower the caramel flavors.
• Butter: Real butter is key to adding richness and helping bind everything together nicely.
• Caramilk chocolate: The star of the show – creamy, caramel-infused white chocolate that gives the truffles their unique flavor.
• Condensed milk: Adds sweetness and helps everything stick together, making the mixture luscious and easy to roll.
• Desiccated coconut: Great for rolling the truffles in if you want a tropical twist.
• Chopped nuts: I love almonds or hazelnuts for a bit of extra crunch.
• Sprinkles: Fun for a festive touch, especially if you’re making these for a party or kids.
• Melted chocolate: Optional coating to give your truffles a shiny, smooth finish – choose milk, dark, or more Caramilk!

Variations

I’m a big fan of switching things up depending on the season or mood – and this Caramilk Biscuit Truffles Recipe is super flexible. Whether you like them classic or with a twist, you can tailor these to your taste buds.

• Add a hint of coffee: I sometimes mix in a teaspoon of instant coffee granules to the melted chocolate for a mocha touch – it’s delicious and adds depth.
• Use different toppings: Swap desiccated coconut for crushed peppermint candies come Christmas time – my family goes crazy for that combo.
• Make them gluten-free: Substitute the plain biscuits with gluten-free cookies; just make sure their texture is similar so the truffles hold together.
• Double chocolate coat: For a decadent finish, dip the truffles in dark chocolate instead of Caramilk for a rich contrast.

How to Make Caramilk Biscuit Truffles Recipe

Step 1: Crush the Biscuits Into Fine Crumbs

Start by placing your plain biscuits in a food processor and pulse until you have a fine crumb texture. If you don’t have a food processor, just put them in a large zip-lock bag and crush with a rolling pin or heavy pan. The finer the crumbs, the smoother your truffles will be — but a little bit of texture is nice too if you like a bit of crunch.

Step 2: Melt Butter and Caramilk Chocolate Together

In a large, microwave-safe glass bowl, melt the butter first until it’s completely liquid. Then add your broken Caramilk chocolate blocks. Microwave everything in 30-second bursts, stirring in between, until the chocolate is silky smooth. This slow melting process helps prevent burning and keeps your chocolate glossy for coating later.

Step 3: Mix in Condensed Milk and Biscuit Crumbs

Pour in the condensed milk and then stir in the crushed biscuit crumbs. The mixture will feel quite soft and sticky — perfect for rolling. If it starts to cool before you’re ready to roll, just pop it back in the microwave for a few seconds. I’ve found it much easier to handle when it’s warm.

Step 4: Roll Into Small Balls

Scoop out about a tablespoon of the mixture at a time and roll it between your hands into small balls. Don’t worry about making them perfect — a bit of uneven charm makes them look homemade and inviting. If the mixture sticks too much to your hands, lightly wet them with cold water.

Step 5: Coat with Your Favorite Toppings

Roll each ball in desiccated coconut, chopped nuts, or colorful sprinkles for a fun and tasty exterior. Place each truffle on a lined baking tray to cool as the outer layer sets. The toppings give these little bites a delightful texture contrast and make them extra pretty.

Step 6: Optional Chocolate Coating for Extra Decadence

If you want that smooth chocolate shell, roll your truffles slightly smaller and chill them in the fridge for about 15 minutes to firm up. Then melt your choice of chocolate with a teaspoon of coconut oil for a glossy finish. Using two forks, dip each truffle into the melted chocolate, letting any excess drip off before placing them back on the tray. This step turns these truffles into a showstopper.

Step 7: Store Properly for Freshness

Once set, keep your Caramilk Biscuit Truffles in an airtight container in the fridge. They’ll stay perfect for up to two weeks — I sometimes double this recipe because they vanish so quickly at my house!

How to Serve Caramilk Biscuit Truffles Recipe

Garnishes

When I serve these truffles, I like to stick to simple and pretty garnishes. Desiccated coconut and chopped pistachios add nice textures and a pop of color that really catches the eye. Sprinkles are my go-to when I’m making them for kids or festive occasions – they bring that fun vibe without overpowering the rich flavor.

Side Dishes

These truffles are so rich, I usually serve them alongside a light, refreshing drink like mint tea or sparkling water with lemon. For parties, they’re a perfect sweet bite after a cheese platter or fruit salad. I love that you don’t need heavy sides because these little delights are quite the showstopper themselves!

Creative Ways to Present

I once arranged my truffles in a tiered cupcake stand, alternating toppings on each level for visual appeal, which was a total hit at a birthday party. Wrapping individual truffles in mini cupcake liners or even tiny clear bags tied with ribbon makes them wonderful gifts or party favors. You can also pipe some white chocolate drizzle over the top for a fancy bakery look.

Make Ahead and Storage

Storing Leftovers

I keep leftover Caramilk Biscuit Truffles in an airtight container in the fridge. This keeps them fresh and stops them from drying out. Because they’re rich and dense, they stay perfect for up to two weeks without losing their creamy texture. Just remember to bring them to room temperature for a few minutes before eating so they soften slightly.

Freezing

Freezing these truffles works well if you want to prep in advance. I place them on a baking tray lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to eat, thaw in the fridge overnight. The texture stays surprisingly good, especially if they have a chocolate coating.

Reheating

Since these are no-bake truffles, reheating isn’t necessary or recommended. If you want them a bit softer, just leave them at room temperature for 10–15 minutes before enjoying. Avoid microwaving as it can melt the chocolate coating unevenly and make the texture gummy.

FAQs

Final Thoughts

Making this Caramilk Biscuit Truffles Recipe has honestly become one of my favorite quick dessert go-tos. I still remember the first time I tried it — the way the buttery biscuit base mixed with the creamy Caramilk chocolate just blew me away. It’s such a simple recipe yet feels like a little luxury every time you bite into one. Whether you’re making these for an upcoming party, a cozy night in, or even as a thoughtful gift, you’ll enjoy every step as much as the delicious result. So go ahead, have fun with it, and share the love with your friends — these truffles are bound to be a hit!

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