3 x 52g bars Cherry Ripe chocolate, broken into smaller pieces
1 tablespoon cocoa powder
250g Arnott’s Milk Coffee Biscuits
¾ cup desiccated coconut
395g can sweetened condensed milk
3 cups Dark Choc Melts (450g)
Process two of the chocolate bars, cocoa and biscuits until finely crushed. Transfer to a large bowl.
Reserve 1 tablespoon of the coconut for the topping. Add remaining coconut and milk to biscuit mixture. Mix well. Refrigerate for 5 minutes.
Using damp hands, roll tablespoons of mixture into balls.
Process remaining chocolate bar and reserved coconut until finely chopped. Transfer to a small bowl.
Place Choc Melts in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
Working with one ball at a time, dip into chocolate, allowing excess to drip away. Place on a tray lined with baking paper. Sprinkle top with chocolate mixture. Refrigerate until set before serving.