Mum'S Truffles

Directions

1. 1
   Break biscuits into pieces and place in food processor with the metal blade attached.
2. 2
   Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
3. 3
   Add the sherry and essence and process until all ingredients are thoroughly mixed.
4. 4
   Add extra sherry if too dry or extra coconut if too wet.
5. 5
   Form into small balls with wet hands and roll in coconut.
6. 6
   Arrange on a plate or tray and refrigerate until firm.
7. 7
   Store in an airtight container in the fridge or freeze for 1-2 months.
8. 8
   Cooking time is time to set in fridge.
9. 9
   VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!