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    Thursday, March 03, 2016

    Dark chocolate and raspberry truffles desserts recipes


     
    Dark chocolate and raspberry truffles desserts recipes
        Ingredients

        200g Arnott's granita biscuits
        395g can Nestlé Sweetened condensed milk
        50g butter, chopped
        375g Nestlé Bakers choice dark melts
        1/3 cup (110g) Cottee's raspberry jam
        1 1/2 cups (210g) Lucky slivered almonds, toasted, finely chopped

     Dark chocolate and raspberry truffles desserts recipes
        Method

        Step 1

        Place the biscuits in a food processor and process until fine crumbs form.
        Step 2

        Place condensed milk, butter, 100g of the Nestlé Baker’s 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.
        Step 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.
        Step 4

        Place remaining Nestlé Baker’s 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.
        Step 5

         

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    Item Reviewed: Dark chocolate and raspberry truffles desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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