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Serves 1 - 20 Truffles

A ball of chocletey hevan

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  • 50g (2oz) margarine
  • 50g (2oz) oats
  • 50g (2oz) coconut
  • 75g (3oz) caster sugar
  • 1 tablespoon cocoa
  • 1 tablespoon milk
  • 1 teaspoon rum essence (optional)
  • 1 tub chocolate strands
  • paper sweet cases (approx 20)


    1. Put margarine, sugar, rum essence and milk into a small pan.
    2. Stir over a low heat until the ingredients have blended and the mixture comes to the boil.
    3. Take the pan off the heat and put onto a pan stand. Add cocoa and beat until smooth.
    4. Mix in the oats and the coconut.
    5. Place the paper sweet cases onto a white tray. Pour chocolate strands onto a plate. Scoop out 1 teaspoon of the mixture and shape into balls. Roll in strands.

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