Name: Caramilk rice bubble truffles recipe
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 2 x 180g blocks Caramilk chocolate; 395g tin condensed milk; 50g butter; 2 cups rice bubbles; 1 cup desiccated coconut

by Greer Worsley Last updated on 09/27/2021

Caramilk chocolate strikes again in these delicious rice bubble truffles. They’re no-bake balls of sweet caramelly goodness. - Greer Worsley

Ingredients

2 x 180g blocks Caramilk chocolate
395g tin condensed milk
50g butter
2 cups rice bubbles
1 cup desiccated coconut

Method

Step 1

Place 180g Caramilk in a large bowl with condensed milk and butter. Place over a saucepan of simmering water and stir until melted and combined. Allow to cool then stir in rice bubbles and coconut. Refrigerate until starting to set, then form into walnut sized balls. Place on a tray and refrigerate to firm up.
Step 2

Melt 180g Caramilk in a bowl over a saucepan of simmering water. Using two forks, dip a ball in the melted chocolate and toss to coat. Allow excess chocolate to drip off, then set it down on a tray lined with baking paper. Continue until all balls are coated. Refrigerate to set.

Recipe Notes

from Australia’s Best Recipes team

For a thicker coat, you can dip balls in melted chocolate a second time. You may need a third block of Caramilk for this.

Any leftover melted chocolate can be spread out on a sheet of baking paper. Sprinkle with nuts, coconut or funfetti, if you like. Allow to set, then cut or break it up into shards for a tasty chocolate treat.

Recipe and photo by Greer Worsley.