Mum'S Truffles

1. 1

   Break biscuits into pieces and place in food processor with the metal blade attached.

2. 2

   Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.

3. 3

   Add the sherry and essence and process until all ingredients are thoroughly mixed.

4. 4

   Add extra sherry if too dry or extra coconut if too wet.

5. 5

   Form into small balls with wet hands and roll in coconut.

6. 6

   Arrange on a plate or tray and refrigerate until firm.

7. 7

   Store in an airtight container in the fridge or freeze for 1-2 months.

8. 8

   Cooking time is time to set in fridge.

9. 9

   VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!

* Per serving · 4 servings · Values may vary.

No additional tips available.