Great for a light but delicious dessert! 😍
Ingredients:
- 1/2 cup desiccated coconut 🥥
- 16 sweet biscuits (Marie Buscuits)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 cup sweetened condensed milk
- 100g dark chocolate melted (Lindt)
Steps:
Lightly toast the coconut over a low heat. Slightly tossing it from time to time. Let it cool completely.
Add the biscuits to a food processor until finely ground.
In a bowl, mix 1 cup of the finely ground biscuits with the toasted coconut, cinnamon and ginger. Pour in the condensed milk and mix well.
Wet your hands in water to prevent sticking, and then scoop a heaped 1/2 tbsp of the truffle mixture and shape into a round ball. Drop the ball into the slightly cool melted chocolate and rotate the ball until fully covered. Remove with a fork and tap off excess chocolate.
Transfer to a roasting tray, tightly wrapped with plastic wrap to create a springy base for the truffles to set on - this makes sure the balls don’t get a flat base. Repeat until you have 8-10 truffles.
Leave to cool until the chocolate sets. Once set, transfer the truffles to a lidded jar.
Enjoy this decadent dessert 😍