Rum Balls (Chocolate Truffle)

These rum balls, but I leave out the rum so chocolate truffles are a quick,slightly messy and a fun treat. Perfect for making with the kids.I remember when I was younger, mum and I would make a batch of these to take to my aunt's house. It's one of my mums recipes which meant no measuring cups or scales, shes always been one for eyeing her measurements and for this recipe I still follow that method. Although I made a batch which I measured for this post so everyone can try this one for themselves. Feel free to add other ingredients and make it your own.

Ingredients 

-397g Condensed Milk 

-250g -1 Packet of Chocolate Ripple Biscuits or (125g Ripple Biscuits & 125g Milk Arrowroot)  

-1 and 1/2 cup Desiccate Coconut 

- Rum to taste 

- Extra coconut to roll truffles in 

Optional

-3/4 Chopped Nuts (Walnuts,Almonds,Macadamia)

-3/4 Chopped Dried Fruit ( apricots, sultanas,cranberries) 

-Choc chips ( The recipes is quite sweet so I personally wouldn't add too much)   

Method 

1. Crush biscuits: Place biscuits in a food processor and pulse til crumbs (or if you hate cleaning a food processor use 2 zip lock bag, placing the biscuits in one bag, shutting it then place that in another bag so it doesn't break. Using a rolling pin,smash the biscuits til they are biscuit crumbs.   
2. Place biscuit crumbs in a bowl,adding the coconut,optional fillings and 3/4 of the condensed milk.
3. Combine the mixture, adding more condensed milk as you go, making sure you have a mixture that sticks together when forming a ball.Once you are at that consistency you can start rolling the truffles. 
   
4. In another bowl put some desiccated coconut.Take a approx a tablespoon of mixture ( or as much as you desire) and roll into a ball, then coating it in the desiccated coconut. Set aside. Continue to roll the truffles until there is no mixture left. 
   
5. Place the truffles in the refrigerator over night (or in the freezer for a couple of hours) to set. They should be slightly hard. You can still have them without refrigerating but most people prefer it refrigerated 
6. Store in a container within the refrigerator  
   
   
   
   

Tips & Notes 

* Slightly wet your hands before rolling the mixture so you don't have really sticky hands by the end

*When crushing the biscuits leave it rough so you have textured mixture rather then a fine crumb
* In this batch I used shredded coconut because I run out of desiccated, the truffles turned out a bit more coconuty and had a bit of a bite to it. I personally prefer the desiccated coconut, its less full on then the shredded.   

"Good things come to those who bake" -