Name: Dessert’s looking pretty sweet with this simple Cherry Ripe truffle recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 32
Ingredients: 3 x 52g bars Cherry Ripe chocolate, broken into smaller pieces; 1 tablespoon cocoa powder; 250g Arnott’s Milk Coffee Biscuits; ¾ cup desiccated coconut; 395g can sweetened condensed milk; 3 cups Dark Choc Melts (450g)

Dessert’s looking pretty sweet with this simple Cherry Ripe truffle recipe

So yum - and so easy - with only 6 ingredients!

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Serves 32

Prep

25M

Cook

Total

30M

Skip to Recipe

Looking for your next treat to have with a cup of tea? Your search is officially over thanks to these Cherry Ripe truffles. Here’s how to make them…

READ NEXT: DIY Cherry Ripe recipe

Yum!

Ingredients

3 x 52g bars Cherry Ripe chocolate, broken into smaller pieces

1 tablespoon cocoa powder

250g Arnott’s Milk Coffee Biscuits

¾ cup desiccated coconut

395g can sweetened condensed milk

3 cups Dark Choc Melts (450g)

Method

Process two of the chocolate bars, cocoa and biscuits until finely crushed. Transfer to a large bowl.

Reserve 1 tablespoon of the coconut for the topping. Add remaining coconut and milk to biscuit mixture. Mix well. Refrigerate for 5 minutes.

Using damp hands, roll tablespoons of mixture into balls.

Process remaining chocolate bar and reserved coconut until finely chopped. Transfer to a small bowl.

Place Choc Melts in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.

Working with one ball at a time, dip into chocolate, allowing excess to drip away. Place on a tray lined with baking paper. Sprinkle top with chocolate mixture. Refrigerate until set before serving.

TIP! Any plain, un-iced biscuit can be used. Use two forks to dip truffles into chocolate, so excess can drip away. Truffles can be made up to one week ahead. Store in an airtight container in the fridge. Cherry Ripe can be swapped for your favourite chocolate bar.