• Skip to main content
  • Skip to primary sidebar
Chef Not Required...
menu icon
go to homepage
  • Recipes
  • About Me
  • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Slices and Bars

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

    Published: Oct 17, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    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.milk and dark chocolate truffles in a white bowl

    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!

    Table of Contents

    • Ingredients you will need for these KitKat truffles
    • How to make this recipe
    • My top tips for making this recipe
    • Serving suggestions and ideas for add-ins
    • Other truffle recipes you may enjoy
    • KitKat Truffles 2 Ways - Milk or Dark - With Mix-Ins!
      • Ingredients
        • Milk Chocolate Truffles
        • Dark Chocolate Truffles
      • Instructions
      • Notes

    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.process shots showing how to make recipe
    3. Add your mix ins of choice and process some more.
    4. Add condensed milk and process again to combine.photographs showing process of making recipe
    5. The mixture should look like this.
    6. Roll into balls then roll in coconut.step by step photos demonstrating how to make recipe

    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.

    milk and dark chocolate truffles in a white bowl

    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 with optional mix-ins too! 2 KitKat blocks (340g) makes 24 balls.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 20 minutes
    Serving: 24 balls
    Calories: 79kcal
    Author: Lee-Ann Grace

    Ingredients

    • 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*

    Reader Interactions

    Comments

    1. Jo

      November 26, 2021 at 11:08 pm

      How long can you store these for? I’m thinking for a gift hamper

      Reply
      • Lee-Ann

        November 27, 2021 at 6:47 am

        Hi Jo, they will keep in the fridge for about a week or more. Hope this helps x

        Reply
    2. Karen

      November 23, 2021 at 11:28 am

      5 stars
      Kitkats are the best, im going to make these for christmas day. The kids will go nuts for them. Thanks

      Reply
      • Lee-Ann

        November 23, 2021 at 12:07 pm

        My pleasure Karen!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lee-Ann!

    Photo of Lee-Ann

    Looking for inspiration for what to cook tonight? I'm here to help! I believe you don't need fancy ingredients or equipment to cook great food!

    More about me →

    Popular Recipes

    • Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
    • Mars Bar Slice | No Bake
    • Parmentier Potatoes with Herb Salt
    • Savoury Mince - A Quick & Easy Family Favourite!

    Featured In

    graphic showing places this website has been featured

    Copyright © 2023 · chefnotrequired.com