125 g butter or margarine
1 can (400 g) sweetened condensed milk
1 cup Chelsea Icing Sugar
3 cups crushed biscuit crumbs
¼ cup cocoa
2 tsp mixed spice
1 cup raisins, sultanas or chopped pitted prunes
375 g (1 packet) dark or milk chocolate melts to dip truffles
extra chocolate for decorating

Melt the butter in a large microwave proof bowl on high power. Stir in the condensed milk and microwave on high for 1 minute. Stir in the icing sugar, crushed biscuits, cocoa, mixed spice and dried fruit. Mix well to combine. Roll teaspoonfuls of the mixture into large marbles and place on a tinfoil covered tray in the fridge to chill until hard. This should be 3 – 4 hours in the fridge or 1 hour in the freezer.

Place the chocolate melts in a microwave proof jug or small bowl. Cook on medium power for bursts of 30 second, stirring after each burst until the chocolate is just melted and runny. There are good instructions for melting on the side of the packets of melts. Dip one cold truffle at a time in the melted chocolate (if the chocolate is took thick add a drop of cooking oil). Stir it around to coat well and lift carefully out onto a tinfoil lined tray to set. A special dipping fork makes the job very easy or use 2 bamboo skewers.

Do not store the dipped truffles in the fridge as the chocolate tends to sweat and get wet looking so just keep them in a covered container in a cool cupboard.

Truffles can also be rolled in chocolate hail and coconut. Do this as you make them then chill afterward. Truffles covered in chocolate hail and coconut can be stored in the fridge.