When I moved to the U.S.A. from Australia, at age 16, there were very few foods that I really missed. One of these, which is one of my favorites, is Chocolate Truffles. After I married my husband, I found out that he is allergic to coconut so I haven’t made these since marrying him almost 10 years ago. I needed an excuse to make them, so what better than here for Butter with a Side of Bread!!
Australian Chocolate Truffles
- 1 Can Sweetened Condensed Milk
- 1 Cup Coconut
- 8 Crushed Weetabix *
- 2 Tablespoons Cocoa
- Extra Coconut for rolling
* Weetabix are called Wheat Bix in Australia. I found this box at Winco but I have also seen them at Fred Meyers and Walmart in the Cereal Isle.
Step 1: Crush the Weetabix in a medium sized bowl. This is best done with your hands.
Step 2: Add the coconut and cocoa and mix well. I find that the coconut here in the U.S.A. is a bit larger than in Australia. If you don’t like big pieces of coconut, blitz it in the food processer 1/2 cup at a time.
Step 3: Add the Sweetened Condensed Milk and mix well. I use a spatula for this part, hands work well too!
Step 4: Roll into balls about the size of a walnut. Warning: This gets very messy and sticky on your hands. Be prepared to wash your hands frequently. But it’s worth it!!
Step 5: Roll balls in extra coconut. Refrigerate until firm. This recipe makes between 24-30 truffles – depending on how many you eat before they make it to the refrigerator.