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Best-ever dessert share platter

Malteser truffles and caramel marshmallow dip, oh my! If you have a party coming up and need to impress, look no further! - by Jane Ash
  • 27 May 2020
Prep: 45 Minutes - Cook: 30 Minutes - Easy - Serves 12
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This dip makes about 1½ cups. Dip and truffles can be made up to one day ahead. Store in separate, airtight containers in the fridge. Reheat dip until warm before serving.

Ingredients

MALTESER TRUFFLES

250g packet Maltesers

1 cup slivered almonds (125g), toasted, chopped

50g unsalted butter, chopped

395g can sweetened condensed milk

200g block dark cooking chocolate, chopped

CARAMEL MARSHMALLOW DIP

135g packet Werther’s Chewy Toffees

100g white marshmallows

½ cup light thickened cream

SWEET TREATS TO SERVE

Peanut Snaps, vanilla wafer biscuits, halved mini waffles, halved lamington fingers, melting moment biscuits, Roses chocolates, chocolate biscotti, cookies & cream-flavoured wafer sticks, fresh berries and nectarine wedges

Method

  1. To make truffles, place Maltesers in a medium snap-lock bag. Seal. Gently pound with a rolling pin until coarsely crushed. Transfer to a large bowl. Stir in almonds.

  2. Melt butter in a large saucepan over a low heat. Add condensed milk and chocolate. Stir over a medium heat until chocolate is melted and mixture is smooth. Transfer to a large heatproof bowl. Stand for 45 minutes to cool slightly. 

  3. Stir half the Malteser mixture into chocolate mixture. Freeze for about 1 hour, or until firm.   

  4. Roll level tablespoons of mixture into balls. (Makes about 30.)  Roll in remaining Malteser mixture, pressing on firmly to coat. Place truffles on a tray lined with baking paper. Refrigerate for 2 hours, until firm.

  5. To make dip, place all ingredients in a medium saucepan. Stir over a low heat until mixture is melted and smooth. Transfer to a heatproof bowl. Cool for 30 minutes. 

  6. To serve, spoon dip into a serving bowl. Place on a serving platter with truffles and sweet treats. 

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Jane Ash

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