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Put the digestive biscuits in a plastic bag and bash with a rolling pin until you have crumbs. Put the butter and condensed milk in a pan over a low heat, until the butter melts. Allow to cool slightly. Add the biscuit, cocoa powder and desiccated coconut to the melted butter mixture and stir to combine.
Form the mixture into truffles about the size of ping pong balls (dipping your hands into water between making each ball will help prevent the mixture sticking to your fingers). Put the chocolate strands (or desiccated coconut) into a plastic bag, then gently drop the truffle balls in a few at a time and carefully roll around until they're completely covered in the strands (or coconut). Chill the truffles until ready to serve.
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The This Morning 3 piece hard anodised saucepan set by Prestige is the perfect item to help you make this recipe.
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