Failsafe Caramel Carob Truffles/Balls by Danielle Brown
“We reintroduced diary and I’m so excited that we can include milk in our diet. To celebrate I adapted a favourite chocolate truffle recipe.”
1 x 375g pack Arnott’s Scotch Finger Biscuits
1/4 cup carob powder (I used raw)
1 tin Nestle Top & Fill Caramel
Traditional Method
* Blend one packet of biscuits in a food processor
* Remove 50g or a slightly heaped 1/3 Cup measure of the biscuit crumbs and place in a bowl
* Add in the carob powder to the blender bowl stir until just combined
* Add the Top and Fill and mix until combined
* Wet hands and roll the mixture into balls
* Drop the balls into the bowl of biscuit crumbs that were set aside in the first step and coat in the crumbs
* Place in the freezer for 15 mins
Thermomix Method
* Tip biscuits into the bowl and combine for 5 seconds, speed 5
* Remove 50g or a slightly heaped 1/3 Cup measure of the biscuit crumbs and place in a bowl
* Add in the carob powder to the bowl and mix 4 seconds, speed 4
* Add the Top and Fill and mix for 18 seconds, speed 4
* Wet hands and roll the mixture into balls
* Drop the balls into the bowl of biscuit crumbs that were set aside in the first step and coat in the crumbs
* Place in the freezer for 15 mins
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