Ingredients: 1 cup (100 g) plain sweet biscuit crumbs 1/2 cup coconut 1/2 cup icing sugar 1 tablespoon cocoa 1/4 cup sultanas, chopped 1/4 cup Irish cream liqueur 1 tablespoon water 1 tablespoon honey 1/3 cup chocolate sprinkles 1/3 cup coconut, extra Directions:Combine biscuit crumbs, coconut, icing sugar, cocoa and sultanas in bowl. Stir in liqueur, water and honey, mix well. Roll 1 tablespoon of mixture into a ball. Repeat with remaining mixture. Divide truffles into two batches. Roll one batch in chocolate sprinkles and the other batch in the extra coconut. Refrigerate truffles for several hours. To store, keep in an airtight container in refrigerator. |