Peppermint Crisp Balls
Peppermint Crisp Balls are truffles, or chocolate balls, made from South African Peppermint Crisp bars. These wicked balls will get you out of trouble when you have to deal with a desperate craving for Peppermint Crisp Tart, but just do not have time (or the inclination) to build the full-blown traditional tart layer by layer. If you don’t like lots of cream, Peppermint Crisp Balls might even be a better option.
The balls shown on the photo were rolled in grated peppermint crisp chocolate, which is tasty but very sticky. Toothpicks will help, or you can pop each ball into a miniature paper cake cup. You can also roll the balls in Dutch Processed Cacao (which does not need to be cooked), icing sugar or coconut, or even dip it in melted chocolate.
You can substitute peppermint crisp chocolate with your favourite chocolate, or even omit the chocolate for a simple caramel and biscuit truffle. But they won’t be quite the same.
- ½ tin (200 gram) caramelized condensed milk
- One packet (200 gram) biscuits. We used Bakers Choc Mint flavoured Tennis biscuits.
- One or two 49-gram Peppermint Crisp bars
- Use a strong plastic bag and a rolling pin (or a heavy pot) to crush the biscuits.
- Cool the chocolate in the fridge for an hour or so and then grate. Mix with the biscuit crumbs.
- Add and mix the caramelized condensed milk.
- Form walnut-sized balls and roll in grated chocolate, Dutch Processed Cacao, or coconut.
- Refrigerate and serve cold.