This is a recipe which has been passed down to me from MrG’s Nana, to his Mum, to his sister and me, and now to my nieces – so this is a bit of a family heirloom I am sharing with you today for Geek Cake Club.
It is such a HUGE family favourite of ours. Infact whenever I mention that I am going to bake something MrG’s reaction is always a very optimistic ‘Truffles?’ to which my response is often ‘aye, okay then!’.
These are the types of truffles that will make you insanely happy and nostalgic. It’s the kind of classic treat you would expect to find at church fetes and school fairs all over the country, which to me makes it the perfect kind of snack to make you feel all cosy inside. It’s not clever or complicate, and it’s definitely not chic but it will make you feel loved and fill you with joy.
Like all the best nostalgic bakes these truffles are SO simple to make – all you really need is some condensed milk, crushed digestives, a knob of butter and some cocoa powder – mixed it all together and then roll a balls of mixture in angel dust (chocolate strands – my niece’s call it angel dust) whack them in the fridge and you’re done – easy peasy lemon squeezy.
What’s not to love about this recipe – they’re easy to make and shockingly addictive once you’ve tried one. Give this recipe a bash – I promise you’ll love them.
500g – Digestive Biscuits, well crushed
115g – Unsalted Butter
400g (1 tin) – Condensed Milk
4 Tbsp – Cocoa Powder
Approx 90g – Chocolate Strands
Step 1 – Crush your digestive biscuits, I usually do this by putting 5 or 6 into a ziplock bag and giving them a really good bash with a rolling pin. You want the crushed digestives to be as lump free and well crushed as possible.
Sept 2 – In a large bowl combine the butter and condensed milk until smooth, add the cocoa powder and mix with a wooden spoon until the mixture is well combined and the chocolate is evenly spread.
Step 3 – Add the crushed digestives to the chocolate mixture and give a good stir with a wooden spoon until everything is combined.
Step 4 – Take about a 2 tablespoons of mixture (or however big you want the truffles to be, you can easily make them smaller) using your hands roll the mixture into a ball shape, then rolling the truffle mixture round on a plate covered in the chocolate strands until the truffle is covered.
Step 5 – Once covered in chocolate strands pop them onto a baking sheet then chill them in the fridge for at least 3 or 4 hours, but they tend to be better the next day.