• 100g Digestive Biscuit
• 125g Chocolate
• 50g Butter
• 50g Icing Sugar
• Cocoa Powder To Roll The Truffles In

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Makes 16 truffles | 45 minutes to chill

• Crush the digestives by putting them in a sandwich bag and crushing with a rolling pin.
• Melt the chocolate in a bowl over simmering water. When melted at the butter, icing sugar and digestive biscuits and stir until the butter is melted.
• Leave to chill for 30 minutes.
• Take a teaspoon full of truffle mixture and roll either in your hands or onto a chopping board until round.
• Roll in the cocoa powder. For best results put back in the fridge for 15 minutes.