Steps
- 1
Mix all ingredients.
- 2
Add extra powdered milk, if necessary, until mixture is firm.
- 3
Refrigerate about 30 min. (Until it has the consistency of ice cream)
- 4
Spoon mounds onto wax paper (about 10)
- 5
Refrigerate another 30 min. (Until consistency is firm, but malleable)
- 6
Roll each mound into a ball.
- 7
Roll each ball in topping of your choice.
- 8
(Optional) Place each truffle in a mini muffin/cupcake wrapper for a 'finished' look.
Similar Recipes
More Recipes
-

Rice Cooker Matcha Sponge Cake with Matcha Custard
Hiroko Liston
-

Hiroko Liston
-

Tran Truong
-

Nicky
-

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Pragati Hakim
-

Prachi Phadke Puranik
-

Crispy Fried Potatoes with Vinegar and Salt
Phenny Sharon -

Swati Sheth
-

Vidyutaa Kashyap
-

SherryRandall: The Leftover Chronicles
-

Ricotta Stuffed Chicken Breasts
Pastazia
-

ramboswife
-

Yovita.furtado
-

ramboswife
-

Ricotta Stuffed Chicken Breasts
Pastazia
-

Donna Woodrow
-

Gabriela Putri Widjaya
-

Gabriela Putri Widjaya
-

Cookpad Greece
-

skyknight
https://cookpad.wasmer.app/us/recipes/429865












Comments