How to make Peppermint Crisp Christmas Balls

By Bake Play Smile · 60 min

Ingredients

Instructions

1. Process the chocolate ripple biscuits and the Cherry Ripe or Peppermint Crisp bars in a food processor until they form fine crumbs. In a Thermomix, mix on Speed 8 for 5-10 seconds.
2. Tip the crumbs into a large bowl and sift the cocoa powder over them.
3. Add the desiccated coconut and 100 g of sweetened condensed milk, then mix well. If the mixture is too dry to roll, add a little more condensed milk and mix again.
4. Roll heaped teaspoons of the mixture into balls.
5. Put the extra 1/2 cup (50 g) of desiccated coconut into a zip-lock bag with 2-3 drops of red food colouring (for Cherry Ripe balls) or green (for Peppermint Crisp balls). Shake until the coconut is coloured.
6. Tip the coloured coconut into a bowl and roll the balls in it to coat.
7. Dab a small amount of melted milk chocolate on top of each ball, then press on a small square of chopped Cherry Ripe or Peppermint Crisp.
8. Store in an airtight container for up to a week.

Summarized from Bake Play Smile's video. Watch it for the details.