grease and line large baking tray, place in freezer to chill. place NESTLÉ top ‘n’ fill caramel in medium bowl, whisk until smooth.
2. in a large bowl; drop alternate spoonfuls of NESTLÉ Top ‘n’ Fill Caramel and chocolate trio ice-cream, use a spoon to gently swirl together to create a marble effect, freeze 3 hours or overnight.
3. working quickly, and in batches if necessary, use a melon baler, scoop out balls of ice-cream; place on the chilled baking tray. return to freezer for 2 hours or until very firm.
4. place PLAISTOWE Premium Dark Chocolate in a small microwave-safe bowl. cook on medium (50%) for 3 minutes, stirring every minute or until melted. set aside for 10 minutes to cool.
5. working quickly, and in batches if necessary, use a fork to dip truffles into PLAISTOWE Premium Dark Chocolate to evenly coat. remove truffle, tapping the fork gently on the edge of the bowl; removing any excess chocolate. return to baking tray. repeat with remaining truffles and melted chocolate. used a small amount of excess melted PLAISTOWE Premium Dark Chocolate to attach the red and green edible stars to the top of truffles. return to freezer for 1 hour.
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