Formerly called salam de biscuiti, these are now delightful chocolate animal cracker truffles. A chocolate mixture is poured over crushed animal crackers, shaped into balls, then dipped in sweet chocolate.
If you grew up in Europe you may recognize these. I used to think they were only Romanian, but versions appear across many cultures. They are a simple, no-bake chocolate treat made with crushed animal crackers, and I adapted the classic into animal cracker chocolate truffles.
These are incredibly easy and very satisfying. The first time I served them was at my engagement party—my guests loved them. They were the first dessert to disappear, and the reaction convinced me these truffles are worth making again and again.
If you’d like a shortcut, I also have a lazy cake version of this recipe, and other truffle variations like cookie dough truffles or peanut butter truffles that you might enjoy.
What are animal cracker truffles?
Think of them as a no-bake brownie or chocolate salami made with crushed animal crackers instead of cookies. The base is milk, water, sugar, butter and cocoa powder combined, then mixed with crushed animal crackers. You can keep them plain or add mix-ins like nuts, chocolate chips or dried fruit.
My family sometimes adds a splash of rum flavor to the mixture; if you prefer, vanilla, almond extract or a little amaretto all work nicely as substitutes.
How to make animal cracker truffles
These truffles are straightforward to prepare, though they require a few steps. Start by boiling the milk, water and sugar together. Lower the heat and add butter, cocoa, vanilla and espresso powder, whisking as it simmers for several minutes. Remove from heat and fold in the crushed animal crackers.
The mixture will thicken as it cools. Once it reaches room temperature, use a small cookie scoop or spoon to portion the mixture and roll into balls. Freeze the rounds for about 30 minutes so they’re firm and easy to dip in melted chocolate.
How to melt chocolate
Melting chocolate can be tricky because it burns easily. The microwave method is fastest: heat in 10–20 second bursts, stirring between each interval. If it seems too hot, add a bit more chocolate to lower the temperature.
A more reliable method is a double boiler: place chocolate in a heatproof bowl over a pan of simmering water (the water should not touch the bowl). Stir the chocolate constantly until smooth. This method takes longer but reduces the risk of scorching.
How to serve and store truffles
These truffles are soft, so they taste best cold or lightly chilled. Store them in an airtight container in the refrigerator for up to a week. For longer storage, freeze the truffles in an airtight container placed inside a freezer bag to minimize air exposure; thaw overnight in the fridge.
If you love chocolate, these animal cracker truffles are a must-try. They’re simple, nostalgic and crowd-pleasing. If you make them, let me know how they turned out. Happy baking!
Love, B
No-Bake
Animal Cracker Chocolate Truffles Recipe
1 hour
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Equipment
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Macaron Silpat Mat
Ingredients
Truffles
- 1 cup (237mL) milk
- 1 cup (237mL) water
- 1 cup (200g) granulated sugar
- 3 cups (8oz) animal crackers, crushed
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (40g) Dutch process cocoa powder, spooned and leveled
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp espresso powder, optional
Chocolate Coating
- 1 1/2 cup (9oz) semisweet or dark chocolate chips
- 2 tsp (30mL) coconut oil
Method
Truffles
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In a large pot, over high heat, bring the milk, water and sugar to a boil and then reduce the heat to medium-low and let it simmer for about 8 minutes.
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Meanwhile, crush the animal crackers into small chunks, no bigger than a peanut.
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Add the butter, cocoa powder, salt, vanilla extract and espresso powder to the boiling mixture, whisking intermittently while cooking for another 5 minutes.
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Remove the mixture from the heat and stir in the animal crackers. The mixture should have gotten a little bit thicker and will thicken more as it’s cooling.
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Allow it to cool completely and then use a small (1 inch) cookie scooper to scoop out rounds and form into balls. Once rolled, freeze them for about 30 minutes so they’re easier to work with.
Chocolate Coating
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Melt the chocolate and coconut oil together and then dip the balls into the chocolate. Before the chocolate sets, top with extra animal cracker crumbs.
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Refrigerate for about 30 minutes to let them set. Serve cold or slightly chilled.
Notes
- Store refrigerated in an airtight container for up to a week.