KitKat Truffles 2 Ways - Milk or Dark - With Mix-Ins!

KitKat Truffles - simple condensed milk truffles, these little balls use KitKat chocolate bars to make fast and easy truffles. Pick your favourite taste from milk or dark chocolate (or do both!) with optional mix-ins too!

This is my recipe for no fuss and super fast KitKat Truffles with a choice of two flavours - how much do we love a sweet treat with options? For an easy no-bake dessert just choose from milk or dark chocolate KitKat blocks, whizz them up in the food processor with your mix in of choice (or not!) plus some condensed milk, then roll the balls in coconut and you're done.

For the milk chocolate KitKat variety I have paired it with glace cherries, and for the dark chocolate I have gone with dried cranberries. These two mix in options could also be swapped too, either will taste great with both kinds of chocolate.

These are the ingredients you will need to make both flavours of these condensed milk truffles. Choose your favourite, or make both!

Ingredients you will need for these KitKat truffles

• KitKat chocolate blocks (milk or dark chocolate)
• condensed milk
• dried cranberries
• glace cherries
• desiccated coconut

*Please see the recipe card below for exact quantities and detailed instructions

How to make this recipe

1. Break up the KitKat blocks and add to food processor.
2. Process into crumbs.
3. Add your mix ins of choice and process some more.
4. Add condensed milk and process again to combine.
5. The mixture should look like this.
6. Roll into balls then roll in coconut.

My top tips for making this recipe

• The recipe calls for 65g of condensed milk to start with (approx 1 tablespoon short of ¼ cup)  and then add more if needed.  You will need to add the extra condensed milk to the crushed chocolate bars gradually. This is important to get the right consistency for your truffles. You want to add enough so that the mixture isn't too dry (or you won't be able to roll it into balls without it breaking apart) but not too much or the mixture will be too soft and your balls won't keep their shape very well.
• I suggest working quickly when forming the balls and rolling them in the coconut as soon as they are mixed. The mixture will get drier the longer it is left, plus the coconut won't stick to the outside of the balls if they are dry. 
• I store them in the fridge, but take them out about 10 minutes before serving them.

Serving suggestions and ideas for add-ins

• You could mix and match, pair dark choc with the cherries and milk with the cranberries. Both will taste great.
• Go super simple and leave the mix ins out altogether, still awesome!
• One of the reasons I like to roll my truffles in coconut is convenience - much easier than all that extra melting and dipping etc. That being said, feel free to dip the balls into melted chocolate rather than roll them in coconut if you prefer.
• Roll them in finely chopped nuts.

Other truffle recipes you may enjoy

Tim Tam Balls - super easy condensed milk truffles made with Tim Tam biscuits. With milk, white and dark variations plus mix-ins as well!

White Chocolate and Cranberry Truffles - white chocolate truffles with cranberry and a hint of orange, then rolled in pistachios.

KitKat Truffles 2 Ways - Milk or Dark - With Mix-Ins!

0.5x1x2x3x

KitKat Truffles - simple condensed milk truffles, these little balls use KitKat chocolate bars to make fast and easy truffles with optional mix-ins too! 2 KitKat blocks (340g) makes 24 balls.

Print Pin Rate

Cook ModePrevent your screen from going dark

Total Time: 20 minutes

Serving: 24 balls

Calories: 79kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 340 g KitKat chocolate blocks milk or dark
• 65 g condensed milk plus extra as needed
• 35 g desiccated coconut

Milk Chocolate Truffles

• 100 g glace cherries

Dark Chocolate Truffles

• 50 g dried cranberries

Instructions

• Roughly break up KitKat blocks (340g) and place in a food processor and process until fine crumbs.
• Add glace cherries (100g) or dried cranberries (50g) to crushed chocolate bar mixture and process until chopped.
• Add condensed milk (start with 65g initially) then gradually add more as needed until the mixture comes together (see my notes).
• Roll mixture into balls (roughly 2½ teaspoon each) then roll each ball in desiccated coconut (35g) as you go.
• Place in the fridge to set.

Notes

• The recipe calls for 65g of condensed milk to start with (approx 1 tablespoon short of ¼ cup)  and then add more if needed.  You will need to add the extra condensed milk to the crushed chocolate bars gradually. This is important to get the right consistency for your truffles. You want to add enough so that the mixture isn't too dry (or you won't be able to roll it into balls without it breaking apart) but not too much or the mixture will be too soft and your balls won't keep their shape very well.
• I suggest working quickly when forming the balls and rolling them in the coconut as soon as they are mixed. The mixture will get drier the longer it is left, plus the coconut won't stick to the outside of the balls if they are dry. 
• I store them in the fridge (this way they hold their shape) but take them out about 10 minutes before serving them.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*