Mini milk tart truffles

15 servings Prep: 20 mins By Astrid Field
Tap for method
Tap for method

Ingredients (5)

For the crust:
50 g white chocolate — chopped
100 g shortbread biscuits
For the filling:
100 g white chocolate — chopped
25 ml cream
3 ml cinnamon — ground
Tap for ingredients
Tap for ingredients


Melt the chocolate in the microwave on low heat, stirring every 10 seconds until just melted. Use a food processor or rolling pin to crush the biscuits into fine crumbs. Mix in the melted chocolate. Press the crust mixture into the cavities of your mould, and freeze for 15 minutes.

To make the filling, melt the chocolate and cream together in the microwave, using a low heat and stirring every 15 seconds until just melted. Remove and stir in the cinnamon. Carefully pour the filling mixture into the set crust shells. Sprinkle with extra cinnamon and refrigerate until set, about 30 minutes.

Gently remove the mini milk tart truffles from the mould and serve. The truffles can be stored in an airtight container in the fridge for 5-7 days.

Recipe printed with permission by The Sweet Rebellion 

Related Recipes

Next Post

Leave a Reply

Your email address will not be published.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

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.