INGREDIENTS

¾ cup Angel Condensada
1-200 grams crushed grahams or crushed chocolate biscuits
25 pcs medium size marshmallows
1 ½ cup milk chocolate chips
¾ cup Angel All Purpose Creamer
1 tbsp coconut oil
Sprinkles for topping

PROCEDURE

1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!