Mum's Truffles

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 125 g plain sweet biscuits (1/2 of a 250g pkt)
• 1/4 cup cocoa
• 1 cup icing sugar
• 1/2 cup coconut
• 100 g soft butter
• 2 tablespoons sherry wine
• 1 teaspoon rum & butter flavoured spice essence (i use rawleighs brand)
• coconut, for coating

Recipe

• 1 break biscuits into pieces and place in food processor with the metal blade attached.
• 2 crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
• 3 add the sherry and essence and process until all ingredients are thoroughly mixed.
• 4 add extra sherry if too dry or extra coconut if too wet.
• 5 form into small balls with wet hands and roll in coconut.
• 6 arrange on a plate or tray and refrigerate until firm.
• 7 store in an airtight container in the fridge or freeze for 1-2 months.
• 8 cooking time is time to set in fridge.
• 9 variation: replace sherry with brandy or rum or whatever liqueur you fancy!