In a food processor, mix the filling ingredients together very well.
Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems too soft, stick it in the fridge for 15 minutes.
Place the baking sheet with the formed balls in the freezer to firm them up.
While the balls are solidifying, melt the chocolate and milk in a double boiler. Stir constantly until all the chips are melted and the mixture is smooth.
Working quickly, use two forks to roll the balls into the chocolate, and place each ball back onto the lined baking sheet.
Place the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.
These truffles can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after defrosting for a minute or two though. Enjoy!