Introduction

These KitKat Truffles are a delightful treat combining crunchy chocolate wafers with creamy condensed milk and a smooth chocolate coating. Perfect for parties or a sweet indulgence, they’re simple to make and guaranteed to impress.

The image shows several round chocolate truffles placed closely together on a white marbled surface. Each truffle has one smooth dark brown chocolate layer as the base, covered by a lighter brown chocolate drizzle that adds a textured, shiny streak pattern on top. The drizzle varies in thickness and runs in random lines across each truffle, creating a contrast between the solid base and the glossy toppings. The truffles have a glossy, rich appearance, suggesting a soft and creamy inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g KitKats
153 g Sweetened Condensed Milk (1/2 cup)
315 g Milk or Dark Chocolate (1 and 3/4 cups)

Instructions

Step 1: Crush all the KitKats and place them into a large bowl.
Step 2: Pour the sweetened condensed milk into the bowl and mix with the crushed KitKats until the mixture becomes gooey and well combined.
Step 3: Roll the mixture into small balls, place them on a non-stick baking sheet set on a tray, and freeze for 30 minutes.
Step 4: Melt the milk or dark chocolate separately using a double boiler or microwave, stirring occasionally until smooth.
Step 5: Dip each truffle into the melted chocolate, ensuring they are fully coated, then place them on a clean tray.
Step 6: Refrigerate the truffles until the chocolate has fully set, about 15–20 minutes.

Tips & Variations

Use dark chocolate for a richer flavor or white chocolate to add a contrasting sweetness.
Sprinkle crushed nuts or colorful sprinkles on the truffles right after dipping for added texture and visual appeal.
If you prefer, add a pinch of sea salt on top of each truffle to balance the sweetness.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. Allow them to sit at room temperature for a few minutes before serving for the best texture. Reheating is not recommended as it may affect the coating.

How to Serve

A close-up view of several round chocolate truffles stacked together on a white marbled surface. Each truffle has a smooth dark chocolate layer as the base, covered with thin, irregular drizzles of lighter milk chocolate over the top, creating a textured pattern with small raised lines and blobs. The truffles are tightly packed, showing their rich, glossy finish and round shapes with slight variations. The colors range from deep brown to a shiny medium brown from the milk chocolate drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chocolate bars instead of KitKats?

Yes, you can substitute with other crunchy chocolate bars, but KitKats work best because of their wafer texture which creates a nice contrast with the creamy mixture.

What is the best way to melt chocolate for dipping?

The safest way is to melt chocolate in a double boiler to prevent burning. Alternatively, you can microwave it in short bursts, stirring between each until smooth.

KitKat Truffles Recipe

Print Recipe

★★★★★

4.5 from 676 reviews

Deliciously indulgent KitKat Truffles combine crushed KitKat bars with sweetened condensed milk to create a gooey center, which is then rolled into bite-sized balls, frozen, and coated in melted milk or dark chocolate for a rich, crunchy, and creamy treat perfect for any occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: Approximately 25–30 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: International

Ingredients

Scale

KitKat Truffles Ingredients

340 g KitKats, crushed
153 g Sweetened Condensed Milk (1/2 Cup)
315 g Milk or Dark Chocolate (1 and 3/4 Cups), melted

Instructions

Crush the KitKats: Begin by crushing all the KitKat bars into small pieces and place them into a large mixing bowl for easier incorporation with the condensed milk.
Mix with condensed milk: Pour the sweetened condensed milk over the crushed KitKats. Mix thoroughly with a spoon or spatula until the mixture becomes gooey and well combined.
Form the truffle balls: Using your hands or a small scoop, roll the mixture into uniform balls. Place each ball on a non-stick baking sheet lined on a baking tray for stability.
Freeze the truffles: Place the baking tray in the freezer for about 30 minutes to allow the truffle balls to firm up, making them easier to dip in chocolate later.
Melt the chocolate: Separately melt the milk or dark chocolate gently, either using a double boiler or microwave, stirring frequently to ensure smoothness.
Dip in chocolate: Once the truffles are firm, dip each ball into the melted chocolate to coat completely. Return the dipped truffles to the non-stick sheet.
Set and store: Place the coated truffles in the refrigerator until the chocolate has set and hardened. Store in an airtight container in the refrigerator for up to two weeks.

Notes

Use full-fat sweetened condensed milk for a rich and smooth texture.
KitKats can be crushed in a food processor or by hand using a rolling pin inside a sealed bag.
Ensure the chocolate is fully melted but not overheated to avoid spoiling the coating texture.
For a festive touch, sprinkle crushed nuts or colored sprinkles on the chocolate before it sets.
Store truffles in a cool place to prevent melting, especially in warmer climates.

Keywords: KitKat truffles, chocolate truffles, no-bake dessert, easy truffle recipe, chocolate treat, sweetened condensed milk recipe