Ingredients
0 portion(s)
Choc Mint Balls
- 5 Peppermint Crisps
- 395 grams Condesed Milk
- 1 package Chocolate Ripple Biscuits
- 50 grams Shredded coconut to coat
- 1 level teaspoon Peppermint essense
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6
5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- add pkt of Choc ripple bisc into TM Bowl, sp6 - 5 seconds. empty contents into another bowl.
- then break all 5 peppermint crisps into TM bowl, with a teaspoon of peppermint essence - 4seconds/sp5 - add to bowl with biscuits.
Then pour over half the can of condensed milk, add more if needed but check consistency first. if the mixture is too runny the balls will flatten, it needs to be quite thick. Rolls into balls and rolls in coconut. keep going until all mixture is used then refridgerate for 1hour.
Method
Accessories you need
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Spatula TM5/TM6
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Tip
if making your own condensed milk, add a small amount at a time. it is a little runnier than the canned kind. recipe can have many different variations - you can use any candy bar you desire.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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