Simply stick the 4 ingredients in a food processor (or blender), roll them, dip the truffles in chocolate, eat and repeat!
- 300g Romany Creams
- 60g coconut, toasted (can be substituted for breakfast cereal or nuts)
- 387g tin of sweetened condensed milk
- 200g good-quality dark chocolate, melted
- 1 tsp coconut oil, melted
To make the chocolate truffles, place the Romany Creams and coconut in a food processor or blender and blend until fine.
Add the condensed milk and blend again until the mixture comes together.
Roll heaped teaspoonfuls of the mixture into balls and place on a lined baking sheet.
Refrigerate until firm – about 30 minutes.
Combine the melted chocolate and coconut oil and mix well.
Place a little melted chocolate in the palm of your hand then roll each truffle in the chocolate to coat.
Place on the lined baking sheet to set. Repeat with the remaining chocolate.