Ingredients

Method

• 200 g Marie biscuits
• 80 g desiccated coconut
• 1 t strong instant coffee
• 1 T warm water
• 1 T Kahlúa (optional)
• 190 g condensed milk
• 1 T butter, melted
• 50 g white chocolate, melted
• 100 g dark chocolate, melted
• Icing sugar, for dusting
• 50 g pistachio nuts, very finely chopped
• 50 g almonds, finely pulsed
• Cocoa powder, for dusting

Method

Ingredients

Crush the biscuits in a food processor until fine. Mix with the coconut, coffee, water, Kahlúa, condensed milk and butter. Shape teaspoonfuls of the mixture into compact balls.

Coat a quarter of the balls in white chocolate and the rest in dark chocolate and leave to set until almost hard. Dust the white chocolate-coated truffles with icing sugar, a third of the dark chocolate-coated truffles in pistachio nuts, another third in almonds and the rest in cocoa powder. Serve with coffee.

Cook's note:These truffles look and taste just as delicious as the real thing and take a fraction of the time it does to make the original version. Plus, they pair perfectly with the heady, roasted flavour of a cup of Java – a great way to end a meal.