Food for the (Gluten Intolerant) Soul

Ingredients:

• 300g crushed biscuits (Rich Tea fingers or Gluten-Free Tea fingers)
• 50 soft unsalted butter
• 20gr Baking Cocoa
• 20gr hot chocolate powder
• 100ml milk
• 50gr sugar
• Topping: Small sweets (Hundreds & Thousands) or Desiccated Coconut

Preparation:

1. In a large mixing bowl, combine crushed biscuits, soft unsalted butter, baking cocoa, milk, and sugar. Mix thoroughly until well combined.
2. Create small golf-sized balls from the mixture.
3. Roll the balls in small sweets (Hundreds & Thousands) or desiccated coconut to coat them.
4. Place the coated chocolate balls in medium-sized cake cases.
5. Leave the truffles in the fridge to cool for at least three hours.

Alternative presentation:

• As an alternative presentation, wrap the chocolate ball mix in cling film, creating a cylinder shape.
• Cover the cylinder with your choice of topping (sweets or coconut).
• Refrigerate the cylinder for 3 hours.
• Cut the chilled cylinder into 0.5-inch pieces and enjoy your chocolate biscuit truffles!