Chocolate truffle eggs
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|200 g||Sweetened condensed milk|
|½ cup||Brown sugar, firmly packed|
|1 tbsp||Cocoa powder|
|1 tsp||Vanilla essence/extract|
|250 g||Vanilla wine biscuits, crushed|
|1 to dust||Desiccated coconut, for rolling|
- Place condensed milk, sugar, cocoa, butter and vanilla in a heat-proof bowl and microwave for 1 to 2 minutes until melted. Stir to combine.
- Stir in crushed biscuits to combine. Refrigerate for 1 hour to cool and firm. Using damp hands, roll tablespoonfuls into egg-shaped ovals.
- Roll ovals in coconut, place on a tray and refrigerate until firm. Store in an air-tight container in the fridge.