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Ho Ho Buche de Noël

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Ingredients

  • 1 ho ho
  • 2 sour puckerooms gummies
  • 1 nescafe packet
  • Preparation

    Baking Directions:

    Remove hard chocolate shell from Ho Ho, taking care to preserve the bottom half.

    Break the remainder of the shell into bark-shaped shards.

    Place Puckerooms on top of the now deshelled Ho Ho.

    Decorate with bark-shaped shards.

    Place entire dessert into the reserved half of chocolate shell.

    Dust with Nescafe powder.

    Best served at room temperature.