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CA

Ingredients

Fudge sauce

  • ¼ cup (55 g) sugar
  • ¼ cup (25 g) cocoa
  • 2 tsp. (10 ml) corn starch
  • 1 cup (250 ml) 35% cream

Topping

  • ¾ cup (180 ml) 35% cream
  • 2 tbsp. (30 ml) sugar
  • 16 BUTTER COOKIES TOPPED WITH MILK CHOCOLATE CARAMEL TRUFFLE, cut in 4
  • ½ cup (85 g) grilled almonds, chopped
  • 72 miniature marshmallows

Célébration

Caramel Filling Truffle Cookies

See the product

Servings

8

Preparation

20 min

Cooking

5 min

Fudge sauce

  1. Combine sugar, cocoa, and corn starch in a saucepan off the heat. Add cream and bring to a boil over medium heat, stirring with a whisk. Let simmer 10 seconds. Pour into a bowl. Cover the surface of the sauce with plastic film. Let cool and refrigerate until ready to use. Fudge sauce keeps about one week.

Assembly

  1. In a bowl, beat cream and sugar with an electric beater until it forms firm peaks.
  2. In dessert cups (size: approx. ½ cup or 125 ml), layer 1 tbsp. (15 ml) of cream and sugar mixture, 3 cookie pieces, 1 tsp. (5 ml) almonds, 3 marshmallows, 2 tbsp. (30 ml) fudge sauce, and 2 tbsp. (30 ml) of cream and sugar mixture. Repeat, finishing with two cookie pieces and 1 tsp. (5 ml) almonds.
  3. Before serving, top each dessert cup with three marshmallows. Quickly brown marshmallows with a kitchen torch.

Note

You can cover dessert cups and refrigerate them for up to two days, without marshmallow topping.

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