CHOCOLATE TRUFFLE LOLLIES
Decadent is perhaps the only word that’ll come to mind after biting into one of these chocolate truffle lollies. Easy to make, these lollies are a perfect way to impress party guests, but only those lucky enough to eat one will understand how truly delicious these treats are.
30 MINS. PREPARATION - 2.5 HRS. REFRIGERATION
Serves 20 LOLLIES
INGREDIENTS
- Gently heat the cream until it starts to simmer. Remove the pan from the heat and add the dark chocolate and butter. Mix well, add the Nutella and mix well again to combine.
- Allow this mixture to cool slightly. Meanwhile, put the McVITIE’S DIGESTIVES© in a plastic bag and crush with a rolling pin. Add the crushed biscuits to the chocolate mixture and stir well. Leave to harden in the fridge for an hour.
- Line a baking tray with greaseproof paper and make your truffle shapes using a teaspoon of mixture rolled into a ball by hand. Put the balls on the baking tray in the fridge to harden for around 30 minutes.
- Melt the milk chocolate in a glass bowl over a pan of simmering water. Dip the end of a lolly stick in the chocolate and insert the same end of the stick into one of the truffle balls. Repeat this until all the truffles have sticks. Lay the truffles and sticks on the baking tray and return them to the fridge for a further 30 minutes.
- Melt the milk chocolate again if it has set and dip each ball into the chocolate to coat them. Lay them on the baking tray to set and return them to the fridge once more. Melt the white chocolate in a glass bowl over a pan of simmering water and pour into a piping bag or sandwich bag with one corner cut off. Decorate the truffles with the white chocolate and return them to the fridge to set. Serve straight from the fridge.
RECIPE
- Gently heat the cream until it starts to simmer. Remove the pan from the heat and add the dark chocolate and butter. Mix well, add the Nutella and mix well again to combine.
- Allow this mixture to cool slightly. Meanwhile, put the McVITIE’S DIGESTIVES© in a plastic bag and crush with a rolling pin. Add the crushed biscuits to the chocolate mixture and stir well. Leave to harden in the fridge for an hour.
- Line a baking tray with greaseproof paper and make your truffle shapes using a teaspoon of mixture rolled into a ball by hand. Put the balls on the baking tray in the fridge to harden for around 30 minutes.
- Melt the milk chocolate in a glass bowl over a pan of simmering water. Dip the end of a lolly stick in the chocolate and insert the same end of the stick into one of the truffle balls. Repeat this until all the truffles have sticks. Lay the truffles and sticks on the baking tray and return them to the fridge for a further 30 minutes.
- Melt the milk chocolate again if it has set and dip each ball into the chocolate to coat them. Lay them on the baking tray to set and return them to the fridge once more. Melt the white chocolate in a glass bowl over a pan of simmering water and pour into a piping bag or sandwich bag with one corner cut off. Decorate the truffles with the white chocolate and return them to the fridge to set. Serve straight from the fridge.
Contact Us
Cookie question? Cracker conundrum? We'd love to hear from you. Contact McVitie's Canada Today.
Star Brands Canada
nam.caffairs@pladisglobal.com