Ingredients
Scale
- 340 g KitKat chocolate bars (12 oz) – These are the heart of the truffles, lending their signature crispy texture and chocolatey flavor.
- ⅓ cup sweetened condensed milk (80 ml) – Acts as the binding agent, giving the truffles their creamy consistency.
- Pinch of salt (optional) – Enhances the flavor, balancing the sweetness of the condensed milk and chocolate.
- 200 g milk chocolate for coating (7 oz) – Provides the perfect glossy, smooth shell for the truffles.
Instructions
- Prepare the Baking Sheet:
Line a large baking sheet with baking paper. This will prevent the truffles from sticking and make cleanup a breeze. - Crush the KitKats:
Break the KitKat bars into smaller pieces and place them in a food processor. Blitz them into rough crumbs. You’re looking for a texture similar to coarse sand with some small chunks for added crunch. - Combine Ingredients:
Transfer the KitKat crumbs into a large mixing bowl. Pour in the sweetened condensed milk and mix thoroughly until the crumbs are evenly coated and the mixture becomes a moldable dough. Add a pinch of salt at this stage if desired. - Shape the Truffles:
Scoop out tablespoon-sized portions of the mixture and roll them into smooth balls using your hands. Place the balls on the prepared baking sheet and set them aside. - Melt the Chocolate:
Using a small high-sided bowl, melt the milk chocolate in the microwave. Heat in 30-second increments, stirring well between each interval to prevent overheating. The chocolate should be smooth and glossy. - Coat the Truffles:
Drop each truffle ball into the melted chocolate. Use a fork to gently flip the truffle, ensuring it’s fully coated. Lift the truffle out with the fork, allowing excess chocolate to drip off, and place it back onto the baking sheet. - Decorate:
Before the chocolate sets, you can decorate the truffles with sprinkles, crushed KitKat pieces, or a drizzle of contrasting chocolate. Let your creativity shine! - Chill and Set:
Place the tray in the refrigerator for an hour or two until the truffles are firm and the chocolate coating has set completely.
Notes
- Crushing KitKats: If you don’t have a food processor, place the KitKat bars in a zip-top bag and crush them with a rolling pin. This method will give you slightly larger crumbs, adding extra crunch.
- Melting Chocolate: Be patient when melting the chocolate. Overheating can cause it to seize. If this happens, add a small amount of vegetable oil or shortening to restore its smooth texture.
- Shaping Truffles: Lightly grease your hands with a neutral oil or use disposable gloves to prevent the mixture from sticking to your fingers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes