Ingredients
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)
Method
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Process two of the chocolate bars, cocoa and biscuits until finely crushed. Transfer to a large bowl.
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Reserve 1 tablespoon of the coconut for the topping. Add remaining coconut and milk to biscuit mixture. Mix well. Refrigerate for 5 minutes.
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Using damp hands, roll tablespoons of mixture into balls.
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Process remaining chocolate bar and reserved coconut until finely chopped. Transfer to a small bowl.
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Place Choc Melts in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
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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.
