Makes 16

Hands-on time: 15 minutes

Hands-off time: 1 hour

INGREDIENTS

½ cup (153g) NESTLÉ Full Cream Sweetened Condensed Milk

5 sachets (20g each) NESTLÉ Hot Chocolate Peppermint Crisp

METHOD

1. Place a small, non-stick pot over a low heat and pour in the NESTLÉ Full Cream Sweetened Condensed Milk.

2. Stirring constantly, bring the condensed milk to a gentle simmer, about 5 minutes, being careful not to burn the condensed milk.

3. Remove the pot from the heat and pour the condensed milk into a bowl. Add in 4 of the NESTLÉ Hot Chocolate Peppermint Crisp sachets, stirring until the hot chocolate is completely combined with the condensed milk.

4. Cover the bowl and place in the fridge for 2 hours or until slightly firm.

5. Remove the bowl from the fridge and scoop the mixture into ½ tablespoon sized balls. Using the palm of your hands, roll each ball to ensure that they are round and smooth. Sprinkle the remaining hot chocolate sachet into a bowl and dip the chocolate balls into it to prevent them from sticking.

6. Serve the balls on a plate as chocolate truffle bombs or drop one into a glass of warm milk to make a hacky hot chocolate and ENJOY! *Chef’s Tip: Place the extra truffle balls in a greased, airtight container and store them in the fridge for up to a week!

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