Preparation
Whizz the walnuts in a food processor to a crumb-like consistency, then tip into a bowl. In the same food processor bowl, whizz the figs until they start to break down; set aside with the walnuts.
Melt the butter in a saucepan, then stir in the condensed milk and cook over a medium-high heat, whisking continuously, until thickened (6-8 minutes).
Working quickly, stir the walnut and fig mix into the condensed milk. Once combined, pour into a bowl and set aside until cool enough to handle. Use lightly greased hands to roll into 18-20 balls and set on a lined baking tray. Chill in the fridge for 1 hour.
Melt the white and dark chocolate separately in short bursts in the microwave (or in a heatproof bowl set over a pan of gently simmering water). Use to coat and drizzle all over the truffles (allow the coated layer to set for a few minutes before drizzling over extra chocolate). You can colour the white chocolate with a little red food colouring until it’s pink, if you like. Decorate with extra chopped walnuts and chill for another hour before serving.
These truffles are traditionally made with milk powder, but we’ve made them super easy by blitzing dried fruit and nuts, then combining with condensed milk. This is a great recipe for getting the little ones involved.