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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