Chocolate Mint Balls
Mint balls are the little treasures that bring fresh taste to the palate and can be your perfect post-Christmas Dinner delight!
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Ingredients - Serves 22 Balls
- 2 Pkts (350g/12.3oz) Penguin Mint Biscuits (see note)
- 150g/5.3oz Full Fat Cream Cheese, room temperature
- 200g/7oz Icam Milk Chocolate (from Nectar)
- 25ml Vegetable Oil
- Jelly Tots/Green colour sugar coated sweets
- M&Ms
Main:
Decoration:
Method
- In a food processor, crush the biscuits to fine crumbs. Add the cream cheese and process until the mixture comes together.
- Place the mixture in a large bowl and continue to press it together by hand. Cover with clingfilm and refrigerate for 15 minutes.
- Remove from the fridge, form into balls, and place on a tray lined with baking paper. Refrigerate for 30 minutes for the balls to set.
Melt the Milk Chocolate in the microwave or bain-marie. When the chocolate is melted and smooth, stir in the vegetable oil.
- Dip the balls into the melted chocolate and place them on a clean sheet of baking paper. Decorate with a red M&Ms and jelly tot leaves. Return to fridge for the balls to completely set.
- Enjoy!
Note
Penguin mint biscuits can be substituted by any other mint chocolate coated biscuits.