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Condensed milk chocolate truffles coated with different toppings. the one in focus is coated with colorful sprinkles.

Easy Chocolate Truffles with Condensed Milk

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This easy chocolate truffles recipe with condensed milk is perfect for any occasion and any crowd! The truffles are wonderfully rich, creamy and packed with chocolate! And for a boozy version, simply flavor them with rum or whatever you like!

Chocolate truffles with condensed milk

What Is A Chocolate Truffle?

A chocolate truffle is a wonderful bite-sized sweet. It is composed of a firm chocolate ganache that is rolled into balls and coated with desired topping such as cocoa powder or chocolate.

A ganache is generally made up of chocolate and heavy cream. Today we’ll be making the chocolate truffles without cream and using sweetened condensed milk instead.

Why You’ll Love This Recipe

  • Delicious: It’s impossible to resist these chocolate truffles! You’ll realize they’ve all been eaten before you even manage to put them in a box!
  • No bake: No need to turn on your oven. You just have to melt the chocolate and heat the condensed milk in the microwave.
  • Customizable: Start with the base recipe then flavor and decorate however you like!
  • Adjustable serving size: You can make as many as you’d like. Reduce or increase the quantities depending on your needs.
  • Perfect for kids: They’ll love making the truffles and deciding what topping to roll them in!
Chocolate truffles rolled in different toppings : sprinkles, cocoa powder and chocolate flakes.
Chocolate truffles rolled in different toppings

Ingredients

  • Chocolate: Use a high quality chocolate that you know you like. I like to use semisweet chocolate (43% cocoa). Chop it into small pieces so it melts evenly. It’s best to avoid using chocolate chips which don’t melt properly.
  • Sweetened condensed milk: To give the truffles their wonderful creamy texture. You can play around with the amount used to get what you consider the perfect texture. If you use more condensed milk, your truffles will be creamier and sweeter and the chocolate flavor will be less intense. If you use less, the truffles will be thicker. Note: Sweetened condensed milk is sometimes known simply as condensed milk. It is not the same as evaporated milk which does not contain any added sugar.
  • Liquids and flavorings: These are optional. But I find that adding a little bit of liquid softens the chocolate mixture and gives it a nicer mouthfeel. And the best part is you can eat the truffles straight out of the fridge. No need to wait for them to soften at room temperature! Because who’s going to do that, really?! The liquid can be whatever you like. We made a grown-up version with rum which we really enjoyed! But you can use milk or orange juice instead. When adding liquid, you will need to chill the truffle mixture longer before you can roll it into balls.
  • Toppings: The traditional topping is unsweetened cocoa powder. But you can also use sprinkles, coconut, chopped nuts etc. I would recommend tasting the truffle mixture before deciding what topping to use. If you find it slightly sweeter than you’d like for example, it’s best to avoid sprinkles. Use cocoa powder instead, to balance out the sweetness.

Okay, now that all our ingredients are ready, let’s make some delicious truffles!

How to Make Truffles

Prepare the chocolate mixture

  • Briefly stir together the condensed milk, salt and milk (if using) then gently heat until warm (not hot). I just place them in the microwave for a few seconds. Set aside. If using alcohol instead of milk, add it after you’ve heated the condensed milk.
  • Place the chopped chocolate in a large microwavable bowl. Melt in the microwave in 20 second increments, stirring in-between until smooth. Alternatively, you can melt the chocolate in a double boiler. Tip: Make sure the chocolate is completely smooth and that it doesn’t get too hot so you don’t end up with grainy truffles.
  • Pour the sweetened condensed milk over the melted chocolate and stir just until fully combined. The mixture will quickly start to thicken. If you stir it for too long, it will become grainy.

The condensed milk should be at the right temperature (lukewarm). Too hot, and your chocolate mixture will become greasy. Too cold, and you’ll have trouble combining it with the chocolate. This will lead to an uneven texture.

  • Transfer the mixture to a shallow container so that it cools evenly and quickly. Place cling film on the surface of the mixture to prevent it from drying out. Refrigerate for about 1 1/2 hours or until firm enough to handle. If using alcohol, the mixture might take a bit longer to get to the right consistency.

Why transfer the mixture to another container? The mixing bowl will have melted chocolate around the edges which will harden when you chill the bowl. You might end up adding those hard bits to the truffles so the texture won’t be very smooth.

Shape the truffles

  • Pour the toppings into small, shallow plates.
  • Remove the truffle mixture from the refrigerator. Take out about a teaspoon (15 g/0.53 oz.) and shape into a ball. Roll in the desired topping. Gently shake off any excess coating and place in a container. Repeat until you’ve used up all the mixture. If the mixture becomes too soft, return it to the fridge and chill it once more until firm. Tip: You can lightly grease your hands with butter before rolling the truffles. You’ll find it easier to handle the chocolate and the truffles will be smoother.

If your kitchen is very warm, it’s best to take out only a small portion of the mixture. Keep the remainder in the fridge until needed. Wash your hands with cold water before starting or wear suitable gloves.

Tip: Try rolling one truffle to determine if it’s at the right temperature. If you chill the truffle mixture for too long, you’ll have trouble rolling it into balls. The topping might not stick properly either if the truffles are too firm. Let it warm up at room temperature briefly before shaping. On the other hand, if the mixture is too warm, the truffles won’t retain their shape well and will start to flatten (pictured right, below).

Image of two truffles. The one that was properly chilled held its shape. The other one was not chilled long enough and flattened.
Chocolate mixture should be properly chilled before shaping truffles

And that’s it! Enjoy!

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Easy Chocolate Truffles with Condensed Milk

0 from 0 votes
Recipe by Tanya Difficulty: Easy
Yield

24

truffles
Prep time

15

minutes
Chill time

1

hour 

30

minutes

This easy chocolate truffles recipe with condensed milk is perfect for any occasion and any crowd! The truffles are wonderfully rich, creamy and packed with chocolate! And for a boozy version, simply flavor them with rum or whatever you like!

Ingredients

  • 170 170 g sweetened condensed milk (6 oz.)

  • 10 10 g milk (or alcohol, see notes), optional (0.35 oz.)

  • pinch of salt

  • 226 226 g semisweet chocolate, chopped into small pieces (8 oz.)

  • Topping: unsweetened cocoa powder, sprinkles, chopped nuts

Directions

  • Briefly stir together the condensed milk, salt and milk (if using) then gently heat until warm (not hot). I just place them in the microwave for a few seconds. Set aside. If using alcohol instead of milk, add it after you’ve heated the condensed milk.
  • Place the chopped chocolate in a large microwavable bowl. Melt in the microwave in 20 second increments, stirring in-between until smooth. Alternatively, you can melt the chocolate in a double boiler. Tip: Make sure the chocolate is completely smooth and that it doesn’t get too hot so you don’t end up with grainy truffles.
  • Pour the sweetened condensed milk over the melted chocolate and stir just until fully combined. The mixture will quickly start to thicken. If you stir it for too long, it will become grainy.
  • Transfer the mixture to a shallow container so that it cools evenly and quickly. Place cling film on the surface of the mixture to prevent it from drying out. Refrigerate for about 1 1/2 hours or until firm enough to handle. If using alcohol, the mixture might take a bit longer to get to the right consistency.
  • Pour the toppings into small, shallow plates.
  • Remove the truffle mixture from the refrigerator. Take out about a teaspoon (15 g/0.53 oz.) and shape into a ball. Roll in the desired topping. Gently shake off any excess coating and place in a container. Repeat until you’ve used up all the mixture. If the mixture becomes too soft, return it to the fridge and chill it once more until firm. Tip: You can lightly grease your hands with butter before rolling the truffles. You’ll find it easier to handle the chocolate and the truffles will be smoother.
  • Cover and chill. To serve: Let the truffles sit at room temperature for about 10 minutes and enjoy!

Notes

  • Make-ahead tips: The truffles will keep in the refrigerator, well covered, for about two weeks.
  • Truffle size: You can make smaller truffles (about 10 g/0.35 oz.) if you prefer. You’ll get about 36 truffles.
  • Milk: It is optional. But I find that adding a little bit of liquid softens the chocolate mixture and gives it a nicer mouthfeel. You’ll be able to enjoy them even straight out of the fridge if you are too eager to wait! The liquid can be whatever you like. I tested the recipe with milk, orange juice and rum. We loved all versions. If you skip the liquid, the truffles will still taste amazing. But they will be very firm straight out of the fridge. You’ll have to let them soften at room temperature for 10-15 minutes before serving them. Note that if you omit the liquid, the chilling time will be shorter (about an hour, step 4) in order to be able to roll the truffles.
  • Chocolate: Use a high quality chocolate that you know you like. I like to use chocolate with at least 43% cocoa solids.
  • Alcohol: You can replace the milk with the alcohol of your choice. I used rum but you can use Grand Marnier, cognac or whatever you like. The truffles will have a strong boozy kick when using 10 g/0.35 oz. You can use less if you prefer a subtle flavor.
  • Toppings: I recommend tasting the truffle mixture before deciding what topping to use. If you find it slightly sweeter than you’d like for example, it’s best to avoid sprinkles. Use cocoa powder instead, to balance out the sweetness.
  • Shaping the truffles: Try rolling one truffle to determine if it’s at the right temperature. If you chill the truffle mixture for too long, you’ll have trouble rolling it into balls. The topping might not stick properly either if the truffles are too firm. Let it warm up at room temperature briefly before shaping. On the other hand, if the mixture is too warm, the truffles won’t retain their shape well and will start to flatten.
  • Inspired by a recipe found in the Good Housekeeping Illustrated Cookbook.
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