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Recipe by XSpamX

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1. Crush the digestives by putting them in a sandwich bag and crushing with a rolling pin.
2. 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.
3. Leave to chill for 30 minutes.
4. Take a teaspoon full of truffle mixture and roll either in your hands or onto a chopping board until round.
5. Roll in the cocoa powder. For best results put back in the fridge for 15 minutes.

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• Disy

  16 February 2009

  Disy commented on this recipe

  Fantastic recipe and so easy. I did however have to add extra chocolate as my mixture was not sticking.

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• mmmmmfood

  28 May 2009

  mmmmmfood rated and commented on this recipe

  

  Had same problem as Disy, personally i wasn't keen on the mix as the cocoa powder was too bitter, plus the filling mixture was too dry which was down to the digestive biscuit.

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• emzles

  20 August 2009

  emzles rated and commented on this recipe

  

  i agree! cream cheese, icing sugar, and (quite alot) hot chocolate is alot better.

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• jilly29

  12 October 2009

  jilly29 commented on this recipe

  I found this recipe really good I did some with white chocolate and instead of cocoa powder used coconut.

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Ingredients

• 100g/4oz Digestive Biscuit
• 125g/5oz Chocolate (White, Milk Or Dark Chocolate)
• 50g/2oz Butter
• 50g/2oz Icing Sugar
• Cocoa Powder To Roll The Truffles In

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Difficulty and servings

Makes 16 truffles

Preparation and cooking times

45 minutes to chill

Ingredients

• 100g/4oz Digestive Biscuit
• 125g/5oz Chocolate (White, Milk Or Dark Chocolate)
• 50g/2oz Butter
• 50g/2oz Icing Sugar
• Cocoa Powder To Roll The Truffles In

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