Ingredients:
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2x 250g packets Arnott’s Choc Ripple biscuits
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45g (1/2 cup) desiccated coconut
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2 tablespoon cocoa powder
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395g can sweetened condensed milk
Method:
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Break biscuits and place in a food processor. Process until finely crushed. Keep aside one-quarter (about 80g) of the biscuit.
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Transfer the remaining biscuit crumbs in a large bowl. Add the coconut, cocoa powder and sweetened condensed milk. Stir well to combine. Place in the fridge for 1 hour or until firm enough to roll.
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Line 2 baking trays with baking paper. Roll 1 tablespoonful of the truffle mixture into a ball and roll in biscuit crumbs to coat. Transfer to a prepared tray. Repeat rolling remaining mixture to make 24 truffles in total. Place in the fridge for 1 hour or until chilled and firm.
Enjoy, so easy and so yummy!
(Recipe Credit Anne Black)