Truffle Meringue Wreath
MAKES 10 meringues and 40 Truffles PREP TIME AND COOK TIME 1 hour 45 min 300g NESTLÉ BAKERS' CHOICE Dark Cooking Chocolate, melted 395g can NESTLÉ HIGHLANDER Sweetened Condensed Milk 1 cup (100g) red velvet or chocolate cake crumbs Fine gold shimmer powder, finely crushed pistachios and NESTLÉ BAKERS CHOICE Cocoa, to coat MERINGUE 4 egg whites 1 cup (220g) caster sugar 1 cup (250ml) thickened cream Fresh cherries and chocolate curls, to decorate
1 Combine NESTLÉ BAKERS' CHOICE Dark Cooking Chocolate, NESTLÉ HIGHLANDER Sweetened Condensed Milk and crumbs in a large bowl. Refrigerate 1 hour or until firm. 2 Preheat oven to 120°C (100°C fan-forced). Grease a large oven tray. Draw a 25cm circle on a sheet of baking paper. Turn, pencil-side down, on tray. 3 MERINGUE Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until sugar is dissolved, about 10 minutes. 4 Transfer meringue mixture to large piping bag with 1cm nozzle. Pipe 10 small meringues around the inside of the circle. Make an indent in the top of each with the back of a spoon. Bake 50 minutes – 1 hour or until dry to touch. Cool in oven with door ajar. 5 Roll 2 teaspoonfuls of truffle mixture into balls. Sprinkle one-third of the truffles with crumbled gold shimmer powder. Roll one-third in nuts and remaining in sifted NESTLÉ BAKERS CHOICE Cocoa. Place on a tray; refrigerate until firm. 6 Decorate with fresh cream truffles, cherries, chocolate curls, and baby mint leaves, if desired.