Biscuity chocolate truffles recipe

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  • Serves makes 35 truffles
  • 25mins to prepare, plus 30mins for chilling
  • 110 calories / serving
  • Freezable
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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.

See more Christmas recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 20 digestive biscuits
  • 125g (4oz) butter
  • 200g (7oz) condensed milk
  • 2tbsp cocoa
  • 125g (4oz) desiccated coconut
  • chocolate flavour strands (or desiccated coconut), for rolling
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  • Energy 457kj 110kcal 6%
  • Fat 7g 10%
  • Saturates 5g 25%
  • Sugars 4.9g 5%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 8.9g Protein 1.3g Fibre 0.8g


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