Peppermint Crisp Balls are truffles, or chocolate balls, made from South African Peppermint Crisp bars.
These wicked balls will get you out of trouble on those occasions that you have to deal with a desperate craving for Peppermint Crisp tart, but do not have time (or the inclination) to build a full-blown traditional tart, layer by layer.
The balls shown in 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.
- 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
- Place the biscuits in a strong plastic bag, and use a rolling pin (or a heavy pot) to crush them.
- 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.
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.