Society Cappuccino Snowball Truffles

Ingredients:

• 385 g tin condensed milk
• 20 g sachet Society Cappuccino Hazelnut Flavoured
• 15 ml (1 tbsp) cocoa
• 5 ml (1 tsp) vanilla essence
• 200 g caramel flavoured coconut biscuits
• 100 g desiccated coconut
• 2.5 ml (½ tsp) ground cinnamon
• 25 g desiccated coconut, for rolling
• 30 mini truffle cups (optional)

Method:

1. Place the condensed milk, Hazelnut Cappuccino and cocoa in a small pot.
2. Whisk over a low heat to combine (do not allow the mixture to boil).
3. Remove from the heat and whisk in the vanilla.
4. Set aside to cool slightly.
5. Place the biscuits in a zip seal bag and use a rolling pin to crush them.
6. Pour into a bowl, add the coconut and cinnamon and mix well.
7. Pour the condensed milk mixture into the crumbs and mix until evenly combined.
8. Refrigerate for 1 hour.
9. Line a tray with baking paper. Roll teaspoonfuls of the chilled mixture into balls.
10. Roll each ball in coconut and arrange on the tray.
11. Refrigerate for 30 minutes. Place each snowball into a truffle cup, if using, and store in an airtight container in the fridge.
12. Enjoy!