Chocolate truffle eggs
- Place condensed milk, sugar, cocoa, butter and vanilla in a heat-proof bowl and microwave for 1 to 2 minutes until melted. Stir to combine.
- Stir in crushed biscuits to combine. Refrigerate for 1 hour to cool and firm. Using damp hands, roll tablespoonfuls into egg-shaped ovals.
- Roll ovals in coconut, place on a tray and refrigerate until firm. Store in an air-tight container in the fridge.