- 300 g Romany cream biscuits
- 250 g Fat-free smooth cottage cheese, softened*
- 60 ml Chocolate cream liqueur
- 300 g Milk chocolate, for dipping
*to soften cottage cheese, keep closed in tub – put tub in container filled with hot tap water for about 10 minutes.
In food processor, crush the Romany Cream biscuits to fine crumbs. Mix the crumbs with the softened cottage /cream cheese and 60 ml of chocolate cream liqueur. Place into fridge for about 1 hour to harden. Roll into small (or large) balls and place on baking sheet lined with baking paper – put in freezer on baking sheet to harden for about 30 minutes. Gently press a toothpick into each ball.
Melt milk chocolate, pour over each ball while holding onto the toothpick - allow excess choc to drip off and place on baking sheet with baking paper again. Keep in fridge/freezer till you serve it.