TRUFFLES: Combine NESTLÉ PLAISTOWE dark chocolate, NESTLÉ Sweetened Condensed Milk and crumbs in a large bowl. Refrigerate 1 hour or until firm.
MINI PAVLOVAS: Preheat oven to 120°C (100°C fan-forced). Grease a large oven tray. Draw a 25cm circle on a sheet of baking paper. Turn, pencil-side down, on tray.
MINI PAVLOVAS: Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until sugar is dissolved, about 10 minutes.
MINI PAVLOVAS: Transfer meringue mixture to large piping bag inside of the circle. Make an indent in the top of each with the back of a spoon. Bake 50 minutes – 1 hour or until dry to touch. Cool in oven with door ajar.
TRUFFLES: Roll 2 teaspoonfuls of truffle mixture into balls. Sprinkle one-third of the truffles with crumbled gold shimmer powder. Roll one-third in nuts and remaining in sifted NESTLÉ Cocoa. Place on a tray; refrigerate until firm.
Transfer mini pavlova wreath to serving plate. Decorate with fresh cream, truffles, cherries, chocolate curls and baby mint leaves, if desired.
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