Truffels

Put margarine, sugar, rum essence and milk into a small pan.

Stir over a low heat until the ingredients have blended and the mixture comes to the boil.

Take the pan off the heat and put onto a pan stand. Add cocoa and beat until smooth.

Mix in the oats and the coconut.

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.