Christmas Chocolate Truffles

This is a classic Aussie delight which is normally rolled in coconut and served whenever.

You need:
125 grams coconut
50 grams cocoa powder
1 pack Marie Biscuits (Rich Tea Biscuits)
375mls condensed milk
Extra coconut for dusting

Method:
Firstly crush the Marie biscuits in the bag until they're down to a fine crumble texture.

Then mix the cocoa, coconut and crushed Marie biscuits together.

Open and add the condensed milk and stir all the ingredients together until a thick chocolate mixture is formed.

Using your hands, roll the mixture into truffles (the smaller the size, the more you can make).

Dust with extra coconut and enjoy.

You can put the truffles in the fridge to harden them.

In the last step of the recipe which calls for the rolling in coconut, omit that step - for this recipe.

Instead; refrigerate the truffles for an hour or so - uncovered so as they will dry a little. Then, melt some fine chocolate - dark (plain/noir) is preferable. Dip each truffle into the chocolate, all the chocolate to set. Melt some fine white cooking chocolate and drizzle over the dark chocolate so as it looks like cream on a pudding. Finally, top with finely cut up red jubes to represent a holly berry and some fine green jube or mint leaves for the holly leaves. Enjoy.