Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Mint Slice truffles (recipe courtesy taste.com.au)

Ingredients (5)
200g pkt Arnott’s Mint Slice biscuits
125ml (1/2 cup) sweetened condensed milk
35g (1/3 cup) cocoa powder
290g pkt dark choc melts
Aero peppermint block, sliced, to decorate

Method

Step 1   Place the biscuits in a food processor and process until finely crushed. Add the sweetened condensed milk and cocoa and process until the mixture starts to come
together into a ball. Transfer to a bowl and place in the fridge for 10 minutes to firm.

Step 2   Line a baking tray with baking paper. Roll 2 teaspoonfuls of the chocolate
mixture into balls and transfer to prepared tray. Place in the fridge for 10 minutes to
chill.

Step 3   Meanwhile, place the choc melts in a microwave-safe bowl. Microwave, on
Medium, stirring every minute with a metal spoon, for 2-3 minutes or until melted
and smooth.

Step 4    Use a fork to dip balls into the melted chocolate, allowing excess to drip off.
Return to the tray. Top with Aero to decorate. Set aside for 5 minutes to set.

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