Christmas Recipe: Chocolate Caramel Truffles

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Christmas Recipe: Chocolate Caramel Truffles 

Struggling to find last minute gifts, or drawn a blank on what dessert to bring to your family Christmas? Why not give these chocolate caramel truffles a red-hot go!

The ingredients are a bit naff for sure – chocolate ripple biscuits, Mars Bars – but that’s all part of their charm. It won’t matter to you when you take a bite anyway… they’re bloody delicious.

 Makes approx. 50 truffles

 Ingredients:
1 can condensed milk
1 packet fun-sized Mars Bars, roughly chopped
1/2 cup brown sugar
250g butter
2 packets chocolate ripple biscuits
3 blocks milk chocolate
Sifted cocoa and dessicated coconut to finish

Method:
1. Blitz biscuits in a food processor until fine crumbs. Set aside.

2.Add butter, condensed milk and sugar to saucepan over medium heat and stir until the mixture resembles caramel and all sugar granules are dissolved. Add Mars Bars and stir until melted (may have to squish the nougat a bit with the wooden spoon as this takes ages to dissolve)

3.Take off heat and add caramel mixture to the chocolate ripple biscuit mixture and mix through until well combined. Cover and put in fridge to set for a few hours, or overnight (overnight is best!).

4. When set, use a teaspoon to scoop spoonfuls of the mixture and roll into balls in the palm of your hand. Place truffles on a tray covered in baking paper and refrigerate again until firm.

5. Melt chocolate in a bowl placed over a saucepan of boiling water. Dip truffles in the melted chocolate using a fork, and roll in either desiccated coconut, or sifted cocoa. Place back on tray and into fridge to set the chocolate coating. Once set, serve or wrap up to give the truffles as gifts. Delish!

Lauren Bruce

Lauren started her writing career as a communications adviser before she realised she couldn’t ignore her passion for food and the arts any longer. She gave up the world of state politics to concentrate on freelance writing and styling. She has since contributed to Spook, Paper Sea and Junkee and is a regular contributor to GRAM Magazine.