Dark chocolate and raspberry truffles

Dark chocolate and raspberry truffles

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For the perfect Christmas gift try these indulgent dark chocolate and raspberry truffles.

The ingredient of Dark chocolate and raspberry truffles

  1. 200g Arnotts granita biscuits
  2. 395g can Nestlu00e9 Sweetened condensed milk
  3. 50g butter, chopped
  4. 375g Nestlu00e9 Bakers choice dark chocolate melts
  5. 1/3 cup (110g) Cottees raspberry jam
  6. 1 1/2 cups (210g) Lucky slivered almonds, toasted, finely chopped

The instruction how to make Dark chocolate and raspberry truffles

  1. Place the biscuits in a food processor and process until fine crumbs form.
  2. Place condensed milk, butter, 100g of the Nestlu00e9 Bakeru2019s Choice Dark Melts and jam in a saucepan over low heat. Stir for 3-5 mins or until melted and smooth. Stir in biscuit crumbs. Place mixture into a shallow heatproof container. Place in the fridge for 30 mins to firm slightly.
  3. Line a baking tray with baking paper. Roll 2 teaspoonfuls of the mixture into balls and place on the lined baking tray. Freeze for 1 hour or until firm.
  4. Place remaining Nestlu00e9 Bakeru2019s Choice Dark Melts in a microwave-safe bowl. Microwave on medium (50%) for 3 mins, stirring once with a metal spoon, until smooth. Place the almonds on a plate. Dip the balls in the chocolate, and shake off excess. Roll in the almonds. Place on a lined tray in the fridge until set.
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Nutritions of Dark chocolate and raspberry truffles

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