No Bake Chocolate Truffles


  • 1 cup (300g) Sweetened Condensed Milk
  • 1 cup (100g) Medallion Whole Milk Powder
  • 1/2 cup (45g) Unsweetened Cocoa Powder


  • 1 Tbsp Medallion Whole Milk Powder
  • 2 Tbsp Unsweetened Cocoa Powder


  1. Pour the condensed milk into a medium bowl.
  2. Sift the milk powder and cocoa powder on top.
  3. Stir until it forms a thick mixture resembling thick brownie batter.
  4. Refrigerate for about 1-2 hours until is firm.
  5. Roll into balls. If the dough is too soft and you can fold in a bit more milk powder.
  6. Combine the topping milk powder and cocoa powder in a small bowl. Set it aside.
  7. Spoon the dough (about 1 heaping tablespoon) and place on waxed paper.
  8. Lightly wet hands with water and roll the dough into balls. Water Keep the dough from sticking to your palms.
  9. Lightly roll them into the milk powder and cocoa powder mixture to lightly coat.
  10. Slightly press the top to flatten the truffles (optional).
  11. Store them in an airtight container at room temperature for up to a week.