Recipe | Easy rainbow chocolate truffles

A fun, simple recipe for chocolate truffles. Child-safe too!

Ingredients (makes 20-30 truffles depending on how big you roll them)

200 g/ 7 oz milk chocolate (you could use dark or plain, mint or orange chocolate)
1 tsp soft butter
100 g / 3.5 oz vanilla/plain biscuits (I used malted milk biscuits, but digestives, shortbread, marie biscuits or similar would also work – use your favourites!).
Approx. 50 g / 1.7 oz rainbow sugar spinkles (hundreds and thousands).
Optional mini foil/paper cases. I had some Wiltons foil cases in the cupboard to use up. But these are completely optional and probably only necessary if you’re planning to give them as a gift.

Method

Crush the biscuits. If you have a food processor, you can use it to grind them into a fine crumb. Or, like me, break them into small pieces into a deep bowl and use the end of a rolling pin to crush them into a fine powder. Another option is putting the biscuits into a plastic bag and then bashing and rolling them. Whatever you need for therapeutic purposes!

Break the chocolate into pieces and melt it. Either put it in a heatproof bowl over a pan of simmering water or, the safer option, in a microwave. If you use the microwave, start with a single 1-minute burst, then stop and stir the chocolate, then do a 30-second burst, stir again and proceed with short bursts until it’s all melted. It’s easy to heat the chocolate too much, too quickly, so better to go slowly. Stir in the butter until completely melted.

Mix the biscuit crumb into the chocolate until it’s all coated. Chill the mixture in the fridge for about 20 minutes.

Pour the hundreds and thousands (sugar sprinkles) into a bowl or onto a plate. Roll small pieces of the chocolate mixture into balls. I used a melon baller to help get a regular size. Roll the chocolate balls in the hundreds and thousands until the truffle surface is covered.

If you’re using them, pop each truffle in a mini foil/paper case.

These fun rainbow chocolate truffles will store well in an airtight container, in a cool dry place for a few weeks. Good luck making them last that long!