Makes 35 pieces

375 grams of sweetened biscuits – processed in a food processor down to almost a powder

50 Grams nuts (walnuts or pecans) processed in a food processor (optional)

2/3 can of sweetened condensed milk at ROOM TEMPERATURE

100 g unsalted butter at ROOM TEMPERATURE

3 teaspoons good sweetened cocoa powder

2 tablespoons of Grand Marnier or 1 tablespoon of good dark rum

Sweetened Cocoa Powder for dusting

1.25 Inch in diameter paper baking cups (liners)


Prep time: 15 minutes  |  Cook time: 1 hour to chill in the refrigerator

First invented out of necessity post World War II.  This truffle recipe is a staple in any Russian household during the holidays.


  1. Combine with a handheld mixer or in a mixer with the paddle attachment the butter, condensed sweetened milk, and 3 teaspoons of cocoa powder until liquid and all the butter has been incorporated. (It will take about 2 minutes)
  2. Add the grinded biscuits and nuts to the butter and sweetened condensed milk mixture.
  3. Mix until just incorporated (you may have to finish mixing by hand).
  4. Put about 2 tablespoons of cocoa powder into a bowl.
  5. Line up 30-35 baking cups.
  6. Take about 1 tablespoon worth of mixture and round off into a ball using the palms of your hands. I use a rounded tablespoon measure; it creates the perfect size mini truffle rounds.
  7. Roll the truffle in the cocoa powder, shake off excess and put into a baking cup.
  8. Serve as is with favorite cream or chill in the refrigerator.
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