Baking
Chocolate Mint Truffles
16
Nov
Nov
Chocolate and mint are a match made in heaven, you see them paired together in many ways, as a dessert, cake, slice, biscuits, block of chocolate, hot chocolate, after dinner mints etc.
This recipe was shared with me by my friend Suzi and we all fell in love with it at home, especially my daughter, it is one of her favourites and I always make them at Christmas time especially, gifting them to family and friends.
The mixture can be rolled in balls and tossed in coconut or chocolate sprinkles, rolled into logs and tossed in coconut or chocolate sprinkles then sliced when set, or pressed into a slice tray and topped with chocolate and cut into squares when set.
Chocolate Mint Truffles
Chocolate biscuits and mint chocolate flavoured balls
Ingredients
- 2 pkt Chocolate Ripple Biscuits
- 2 180gm Blocks Peppermint filled Chocolate
- 60 gm Butter, melted
- 1 Can Condensed Milk
- 1 Cup Coconut
- 2/3 Cup Coconut Extra
Instructions
- Crush the Biscuits to a fine crumb, 10 Sec Speed 6 in Thermomix
- Chop the chocolate finely.
- Add condensed milk to the butter, mix to combine.
- Add the biscuits, coconut and the chocolate, mix well to combine.
- Roll into balls and toss in the extra coconut, place on tray.
- Set in fridge for 1 hour.
Notes
These will keep well for 2 weeks in the fridge or they freeze very well.
This mixture can also be made into logs, tossed in coconut or chocolate sprinkles, set in fridge then slice into pieces to serve; or press into a lined slice tray and top with melted milk chocolate, cut into squares to serve.
