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Nestle After Eight Truffles

chef.jackson's picture
Ingredients
  Chocolate 7 Ounce, finely chopped (Milk or dark, Perugina bars)
  Chocolate mints 8 3⁄4 Ounce (1 box , 30 mints total, Perugina After Eight)
  Whipping cream 1⁄2 Cup (8 tbs)
  Walnuts/Almonds /cocoa 1 1⁄2 Cup (24 tbs), finely chopped, toasted (for coating truffle)
Directions

MAKING
1. Take a medium bowl and add mints and chocolate.
2. Take a small saucepan and add cream and gently boil it.
3. Spoon over chocolate mixture and keep it for a minute and stir them until smooth.
4. Cover the bowl and refrigerate for about 15-20 minutes or until the mixture gets slightly thickened.
5. Take a baking sheet lined with waxed paper and drop spoonfuls of chocolate mixture over it and refrigerate for 10-15 minutes. Shape the chocolate mixtures into balls and coat with cocoa or nuts.
6. Refrigerate the balls after storing in airtight container.

SERVING
7. Serve the Nestle after eight truffles as a dessert after dinner.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Gourmet
Ingredient: 
Chocolate

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