Truly tasty Colin the Caterpillar truffles

5 INGREDIENTS • 6 STEPS • 2HR 30MIN

Truly tasty Colin the Caterpillar truffles

Recipe
Made from just five ingredients, our Colin truffles are easy to prepare but are guaranteed to impress your guests.
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Made from just five ingredients, our Colin truffles are easy to prepare but are guaranteed to impress your guests.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

2HR 30MIN

Total time

Ingredients

Servings
4
1
(225 g)
chocolate swiss roll
200 g
Collection Fairtrade milk chocolate
broken into small pieces
50 g
white chocolate
broken into small pieces
to taste
jazzie sprinkles
to taste
M&S mini Colin the Caterpillar faces

Nutrition per serving

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Calories
552kcal
Fat
26.7 g
Saturates
16.6 g
Sugars
58.8 g
Salt
198.7 mg
Love This Recipe?
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Truly tasty Colin the Caterpillar truffles
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
In a large bowl, crumble the Swiss roll (1) with your fingers until the mixture resembles breadcrumbs and starts to come together.
step 2
In a small bowl, microwave 50g milk chocolate (50 g) on a low heat, stirring occasionally to ensure that it doesn’t burn, until melted. Pour onto the crumbled Swiss roll and stir until the mix binds together and becomes mouldable.
step 3
Using your hands, roll the mix into 8 even-sized balls. Place on a baking tray lined with greaseproof paper and chill in the fridge for 15 minutes.
step 4
In a deep bowl, microwave the remaining 150g milk chocolate (150 g) until melted. Remove the cake balls from the fridge and use a large spoon to carefully dip and roll the balls in the melted milk chocolate until coated. Place back onto the greaseproof paper.
step 5
In a small bowl, microwave the white chocolate (50 g) until melted. Use a knife to carefully flick the melted white chocolate over the top of the cake balls to form stripes/streaks. Top with jazzie sprinkles (to taste).
step 6
Carefully dot the remaining melted white chocolate onto the backs of the mini Colin faces (to taste) and stick these to the tops of your truffles. Chill for a minimum of 2 hours until set.
step 6 Carefully dot the remaining melted white chocolate onto the backs of the mini Colin faces (to taste) and stick these to the tops of your truffles. Chill for a minimum of 2 hours until set.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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