Recipe for Ninho Milk Truffle Filling, submitted by Raquel
1. Place all the ingredients in a saucepan.
Ingredients · Servings 5
- 1 can of condensed milk
- 1 cup of powdered milk
- 1 carton of heavy cream
- 1/2 cup (tea) of whole milk
- 1 tablespoon of margarine (preferably unsalted)
Method · 15 min
- Place all the ingredients in a saucepan.
- Before heating, mix everything very well until the mixture is homogeneous.
- Next, place over medium heat.
- Stir constantly until it thickens and begins to pull away from the bottom of the pan.
- TIP: At this stage the filling doesn't become very firm; it remains at the consistency of a thick porridge.
- Remove from the heat and transfer the filling to a bowl.
- Cover with plastic wrap and let the Ninho milk filling cool completely.
- TIP: Do not refrigerate.
- After this cooling time, the filling will be ready.
- TIP: Do not use the filling while it is still warm in your truffles, as it will melt your chocolate.
- 2 Before heating, mix everything very well until the mixture is homogeneous.
- 3. Next, place over medium heat.
- 4. Stir constantly until it thickens and begins to come away from the bottom of the pan.
- Tip 5: At this stage, the filling doesn't become very firm; it remains at the consistency of a thick porridge.
- 6. Remove from heat and transfer the filling to a bowl.
- 7. Cover with plastic wrap and let the powdered milk filling cool completely.
- Tip 8: Do not refrigerate.
- 9 After this cooling time, the filling will be ready.
- Tip 10: Don't use the filling while it's still warm in your truffles, as it will melt the chocolate.
