These Orange Chocolate Christmas Truffles are easy, no-bake holiday treats full of citrus and chocolate. Perfect for parties or gifting.

Scale

Crush the biscuits: Place chocolate biscuits in a food processor and pulse until finely crushed. Alternatively, seal in a zip-top bag and crush with a rolling pin.
Mix the base: In a large mixing bowl, combine crushed biscuits, sweetened condensed milk, orange juice, and orange zest. Stir until everything is evenly mixed and a sticky dough forms.
Chill for easier handling: Cover the bowl and refrigerate for 15–20 minutes. This firms up the mixture and makes it easier to roll.
Form the truffles: Scoop out tablespoon-sized portions and roll them into balls using your hands.
Decorate: Pour chocolate sprinkles and orange sprinkles into separate bowls. Roll half the truffles in chocolate sprinkles and the other half in orange sprinkles, coating completely.
Set and store: Place truffles on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. Transfer to an airtight container and store chilled.

Note 1: Any crisp, dry chocolate biscuit works. Arnott’s Chocolate Ripple or similar varieties are ideal. Avoid cream-filled cookies.

Note 2: Use full-fat sweetened condensed milk for best texture and binding. Low-fat versions may be too thin.

Fresh orange juice gives the best flavor, but bottled can be used in a pinch.

For a smoother coating, chill the rolled truffles briefly before rolling in sprinkles.

To make ahead, freeze truffles for up to 1 month in a sealed container.