1. Peppermint Truffles
INGREDIENTS:
¼ cup heavy cream
¾ teaspoon peppermint extract
¼ teaspoon vanilla extract
12 ounces Nestlé Toll House Premier White Morsels
8 ounces Nestlé Toll House Semi-Sweet Morsels
Crushed peppermint candy
DIRECTIONS:
In a small saucepan, heat heavy cream with peppermint and vanilla extract. Heat until simmering and make sure it doesn’t boil.
Place 8 ounces of the Nestlé Toll House Premier White Morsels in a heatproof bowl and pour the cream over them. Let the morsels sit in the cream for 3–5 minutes and then stir using a spatula, ensuring all the morsels are melted.
Tightly cover the ganache and place in the fridge for at least an hour, until firm, or preferably overnight.
Once the ganache is firm, use a tablespoon to scoop it into 1-inch balls and place on a parchment-lined baking sheet.
Place the baking sheet back in the fridge and chill for 25–30 minutes until the truffles firm up again.
Meanwhile, in a microwave-safe bowl, pour Nestlé Toll House Semi-Sweet Morsels and heat in 30-second intervals until melted 90% of the way. Then, using a spatula, stir the chocolate until it is melted all the way through.
Take the truffles out of the fridge and, using a fork, dip the truffles into the semi-sweet morsels, making sure to slightly shake it in order to remove the excess chocolate.
Place the truffles back onto the parchment-lined sheet tray and chill for another 25–30 minutes, until the outer chocolate layer is set.
While the truffles are chilling, place the remaining 4 ounces of Nestlé Toll House Premier White Morsels in a heatproof bowl and melt in 30-second intervals. Place the melted morsels in a piping bag.
Drizzle the melted Premier White Morsels on top of the truffles and garnish with crushed peppermint candy.
2. Chocolate Bundt Cake
INGREDIENTS:
Bundt Cake:
3 large eggs
½ cup milk
½ cup vegetable oil
1 cup sour cream
1 teaspoon vanilla extract
1 box chocolate cake mix
1 bag or 8 ounces of Nestlé Toll House Chocolate Lava Baking Truffles
White Morsel Ganache:
1 cup Nestlé Toll House Premier White Morsels
⅔ cup heavy cream
Garnish:
Holly Sprinkles
DIRECTIONS:
Preheat the oven to 350 degrees, and spray the Bundt pan with non-stick cooking spray, set aside.
Using a whisk, combine eggs, milk, oil, sour cream, and vanilla extract.
Then add cake mix and whisk until smooth.
Once batter is combined, using a spatula, fold in the Nestlé Toll House Chocolate Lava Baking Truffles.
Spoon batter into the prepared Bundt pan and bake for 35–40 minutes, until a toothpick comes out clean.
Let the Bundt cake cool for 20–30 minutes, and then flip over onto a cake stand or platter.
While the Bundt cake continues to cool, prepare the ganache. Place the Nestlé Toll House Premier White Morsels in a heatproof bowl, then in a small saucepan on medium heat, heat the cream. Make sure the cream simmers but does not boil, pour the cream over the morsels, and whisk together until the morsels are melted.
Let the ganache cool for 20–25 minutes and pour over the Bundt cake. Garnish with holly sprinkles, and your Bundt cake is ready to be the perfect centerpiece.
3. Double Chocolate Hot Chocolate Bombs
INGREDIENTS:
2½ cups Nestlé Toll House Semi-Sweet Morsels
6 tablespoons Nestlé Hot Cocoa mix
¼ cup Nestlé Toll House Premier White Morsels
Crushed peppermints
Special Equipment:
Two semicircle silicone molds (12 cavities total)
DIRECTIONS:
In a microwave-safe bowl, pour Nestlé Toll House Semi-Sweet Morsels and heat in 30-second intervals until melted 90% of the way. Then, using a spatula, stir the chocolate until it is melted all the way through.
Set chocolate aside and set up your station. Set up a wire rack over a parchment-lined sheet tray. Place your two silicone semicircle molds on the rack.
Pour about ¼ cup of chocolate in each cavity, until it is halfway full.
Carefully pick up the mold and swirl them so the chocolate spreads evenly throughout the mold. Alternatively, use a silicone brush to spread the chocolate across the mold.
Then, flip the molds to get rid of the excess chocolate.
After that, flip the molds again and, using an offset, clean the top of the mold. If the chocolate seems too thin, add a second layer.
Place the molds in the fridge for at least 20 minutes or until the chocolate is set.
Unmold the semicircles and place them on a parchment-lined sheet tray.
Fill half of the molds with 1 tablespoon of Nestlé Hot Cocoa mix.
Place a microwave-safe plate and heat in the microwave for 30–40 seconds until it is warm, but not too hot, then one at a time place the seams of the semicircles on the plate, melting it slightly. Place the semicircle on top of the cocoa-filled semicircle to create a sphere.
In the microwave, melt the Nestlé Toll House Premier White Morsels in 30-second intervals, until 90% melted. Place in a piping bag.
Drizzle the melted Premier White Morsels onto the cocoa spheres and garnish with crushed peppermints.
Let them cool completely in the fridge for at least 20 minutes.
Then place hot cocoa bomb in a mug and pour hot milk or your favorite milk alternative over the cocoa bomb.
Mix until fully dissolved and enjoy!
Discover even more holiday baking inspiration with Nestlé Toll House.
Recipes By: Jacqueline Tris
Food Stylist: Jesse Szewczyk
Food Stylist's Assistant: Ben Weiner