Amazing chocolate balls with Cherry Ripes and Peppermint Crisps inside 37



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If you are still trying to put the finishing touches on Christmas, and need something simple but a little special for the table then these little chocolate balls could be the thing for you.

I’m going to get the kids to make them tomorrow…

  • 2 x 250 g chocolate ripple biscuits
  • 395 g condensed milk
  • 2 x 55 g Cherry Ripe chocolate bars
  • 2 x 55 g Peppermint Crisp chocolate bars
  • 1/4 cup coconut

Put the Chocolate ripple biscuits into a food processor and blend until in crumb form.

Chop the Cherry Ripes and the Peppermint Crisps roughly.

Combine the biscuits, chocolate bars and condensed milk, mixing with your hands.

Roll into balls approximately 1 tablespoon of mixture each

Roll in Coconut



Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

  1. Just made my first ever but used G/F biscuits, They seem to be a bit runny, is this normal? In the fridge setting but as i did put real rum in them we will eat anyway.

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