3 x 52g bars Cherry Ripe chocolate, broken into smaller pieces
1 tablespoon cocoa powder
250g Arnott’s Milk Coffee Biscuits
¾ cup desiccated coconut
395g can sweetened condensed milk
3 cups Dark Choc Melts (450g)
Process two of the chocolate bars, cocoa and biscuits until finely crushed. Transfer to a large bowl.
Reserve 1 tablespoon of the coconut for the topping. Add remaining coconut and milk to biscuit mixture. Mix well. Refrigerate for 5 minutes.
Using damp hands, roll tablespoons of mixture into balls.
Process remaining chocolate bar and reserved coconut until finely chopped. Transfer to a small bowl.
Place Choc Melts in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
Working with one ball at a time, dip into chocolate, allowing excess to drip away. Place on a tray lined with baking paper. Sprinkle top with chocolate mixture. Refrigerate until set before serving.
TIP! Any plain, un-iced biscuit can be used. Use two forks to dip truffles into chocolate, so excess can drip away. Truffles can be made up to one week ahead. Store in an airtight container in the fridge. Cherry Ripe can be swapped for your favourite chocolate bar.