- 1 can of condensed milk
- 25g butter
- 1/3 cup of cocoa
- Crushed biscuits
- Sprinkles
- Combine condensed milk, butter and cocoa in a heavy-based saucepan, for example an enamel cook wear.
- Stir caramel mixture constantly over low-medium heat for 12-15 minutes or until the mixture thickens and begins to separate from the sides of the pot.
- Remove from heat.
- Transfer to a heat proof bowl or ceramic bowl, such as a pyrex and set aside for 30 mins in fridge before rolling. Otherwise, for better results, refrigerate overnight.
- To form truffles, use a melon baller tool to scoop and form into balls. Roll balls in desired coating. In the above I used chocolate ripple biscuits and confetti sprinkles.
- Refrigerate for 1 hr or overnight, and allow to come to room temperature (30 mins) before serving..
- Enjoy!