This is a super easy recipe for amazingly delicious chocolate caramel truffles. You only need 3 ingredients, about 10 minutes to make and a lot of strength not to eat the whole batch in one go. This recipe makes 20 truffles. If you want more, simply double/triple/whatever the amount for all ingredients below.
You will need:
100g Condensed Milk
100g Caramel dessert filling/sauce
150g Cocoa Powder (plus extra for coating)
How to:
Pour the numerous ingredients into a bowl and mix.
The mixture should have the consistency of cookie dough (it shouldn't stick to your hands; if that happens, add a bit more cocoa powder).
You can cut the mixture into even bits, or, just break a bit of the dough with your hand or a spoon and roll it into a ball.
Roll the ball in cocoa powder, making sure it's fully coated
Repeat with the rest of the mixture
Enjoy!
Extra/Tips:
You can add peanut butter, chopped dried fruit or desiccated coconut to the mixture.
You can add a drop of vanilla/orange/rum/any flavouring or extract
I usually coat in cocoa powder but feel free to use desiccated coconut as an alternative.
You can use regular or vegan condensed milk.
Depending on what particular type/brand of condensed milk or caramel you might be using, you might have to add extra cocoa powder for the mixture to be easy to handle.
I've used a tiny bit less cocoa powder when using regular condensed milk compared to the vegan version.
When you first start mixing everything, there will be a lot of cocoa powder clinging to the bowl, so make sure to keep scraping the sides.
Since there are no raw ingredients involved, you can keep these truffles at room temperature for a couple of days, or, to be safe, you can store them in the fridge for up to a week, that is if they last.
If you try this recipe, I would love to see and/or hear how it went so please let me know in the comments below, on Facebook or Instagram.
I hope life is treating you well.
Take care.