Christmas Truffles

Ingredients	Equipment	
10 digestive biscuits	small pan	
50g margarine	10 petit four cases	
50g coconut	polythene bag	
1 rounded tablespoon drinking chocolate	wooden spoon	
1/3 tin condensed milk	spatula	
chocolate vermicelli for rolling	rolling pin	
*(if allergic to coconut: replace coconut with 50g raisins and 3 more digestive biscuits)	pot stand
tablespoon
dessert spoon	
Method
1.	Place paper cases into container.
2.	Collect ingredients putting coconut and drinking chocolate into a small bowl.
3.	Gently crush biscuits in polythene bag using rolling pin.
4.	Place margarine in small pan. Melt on a medium heat. Remove from heat placing pan on a pot stand.
5.	Add condensed milk, drinking chocolate, coconut and crushed biscuits. Mix well.
6.	Roll mixture into small rounds and cover in vermicelli.
7.	Place in paper cases and allow to set. 

Christmas Truffles	Storage …	Place in a container with a cover.  Refrigerate. 
Eat within 24 hours or freeze until Christmas Eve!