Chocolate Truffles
-
15 Mins
From Nestlé® you will need
Nestlé® Chocolatey Topping Squeezy 450g
From the kitchen you will need
- (170g) dark chocolate, chopped (or chocolate chips) 1 cup
- (120ml) <strong>Nestlé Squeezy Chocolate Condensed Milk</strong> 1/2 cup
- (120ml) heavy cream 1/2 cup
- Cocoa powder, crushed nuts, or shredded coconut for coating
Step by Step
Step
1
-
In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt the chocolate using a microwave in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt it over a double boiler.
Step
2
-
Once the chocolate and cream mixture is smooth, stir in the Nestlé Squeezy Chocolate Condensed Milk until well combined.
Step
3
-
Allow the mixture to cool to room temperature, then cover it and refrigerate for about 1-2 hours, or until it is firm enough to handle.
Step
4
-
Once the mixture is firm, use a small cookie scoop or your hands to form small balls If the mixture is too sticky, you can lightly dust your hands with cocoa powder.
Step
5
-
Roll each truffle in your choice of coating: cocoa powder, crushed nuts, or shredded coconut. Make sure they are evenly coated.
Step
6
-
Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
From Nestlé® you will need
Nestlé® Chocolatey Topping Squeezy 450g
From the kitchen you will need
- (170g) dark chocolate, chopped (or chocolate chips) 1 cup
- (120ml) <strong>Nestlé Squeezy Chocolate Condensed Milk</strong> 1/2 cup
- (120ml) heavy cream 1/2 cup
- Cocoa powder, crushed nuts, or shredded coconut for coating
Step by Step
Step
1
-
In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt the chocolate using a microwave in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt it over a double boiler.
Step
2
-
Once the chocolate and cream mixture is smooth, stir in the Nestlé Squeezy Chocolate Condensed Milk until well combined.
Step
3
-
Allow the mixture to cool to room temperature, then cover it and refrigerate for about 1-2 hours, or until it is firm enough to handle.
Step
4
-
Once the mixture is firm, use a small cookie scoop or your hands to form small balls If the mixture is too sticky, you can lightly dust your hands with cocoa powder.
Step
5
-
Roll each truffle in your choice of coating: cocoa powder, crushed nuts, or shredded coconut. Make sure they are evenly coated.
Step
6
-
Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
Well Done!
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