LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
16
2 HRS 15 MINS
15 MINS
2 HRS
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!
2-Ingredient Truffles (Served 2 ways)
LEVEL:
EASY
SERVES:
16
TOTAL TIME:
2 HRS 15 MINS
PREP TIME:
15 MINS
COOK TIME:
2 HRS
2-Ingredient Truffles (Served 2 ways)
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!