Truffles:
3/4 cup Chelsea Icing Sugar
2 Tbsp cocoa
60 grams finely crushed plain sweet biscuits
60 grams melted kremelta
dash of vanilla essence
1/2 cup condensed milk

Icing:
1 tsp butter
Hot water
Chelsea Icing Sugar
Decoration:
finely chopped green and red glace cherries

Sift icing sugar and cocoa together in a bowl. Add the crushed biscuits and stir. Mix in melted kremelta, then the vanilla and condensed milk. Now beat the mixture until it thickens, but not too solid.
Place the mixture in the fridge to set for about 30 minutes (not too much longer or it will set hard).
Then take the mixture out of the fridge and shape into small balls, about 3cm width.
Make icing by adding a little hot water to the butter, then adding icing sugar until there is enough icing and it's a good consistency. Add more hot water and icing sugar if there's not enough.
Spread a little icing on the top of each each truffle, and top it off with a small piece of red glace cherry and 2 small pieces of green glace cherry to look like holly.
Store in the fridge.