After-dinner Mint Truffles

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Ingredients:

480 g pkt Double Choc Chip Butter Cake, coarsely chopped

125 g bar Nestle Aero Peppermint chocolate, coarsely chopped

2 x 35 g bars Nestle Peppermint Crisp, coarsely chopped

2 tablespoons Kahlua liqueur

375 g pkt dark chocolate melts

Nestle Peppermint Crisp, extra, finely crushed, to decorate

Directions:

1. Process the cake in a food processor until fine crumbs form. Place the Aero Peppermint chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water).

2. Stir with a metal spoon until the chocolate melts and is smooth. Add the melted Peppermint Crisp and Kahlua to the cake crumbs and process until well combined. Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into a ball. Place on the prepared tray. Repeat with remaining cake mixture.

3. Place in the fridge for 30 minutes or until firm. Place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.

4. Line a tray with non-stick baking paper. Divide the truffles into 3 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, into melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off.

5. Carefully place on the prepared tray. Top each truffle with extra Peppermint Crisp. Repeat, in 2 more batches, with the remaining truffles, melted chocolate and Peppermint Crisp. Set aside for 10 minutes.

Bon Appetit!

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