200 g packet mint slice chocolate biscuits
⅔ cup desiccated coconut
½ cup sweetened condensed milk
2 tbsp Bailey's Irish cream liqueur
2 tbsp cocoa powder
1 ½ cups white chocolate melts (250g)
2- 3 drops liquid green food colouring
- Process biscuits in a food processor until crushed. Transfer to a large bowl. Add coconut, condensed milk, liqueur and sifted cocoa. Stir until combined.
- Using damp hands, roll heaped tbsp of mixture into balls. Place on a tray lined with baking paper. Refrigerate, covered, for 30 minutes, or until the truffles are firm.
- Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Tint with colouring. Cool for 25 minutes.
- One at a time, dip balls into the chocolate, allowing excess to drip off. Place on a tray lined with baking paper. Top with sprinkles. Stand at room temperature until set, then store in the fridge.