Vanilla Coconut Truffles
2 x 120g tubs NESTLE Diet Vanilla Rice Custard
12 x sponge finger biscuits, crushed
1 tsp almond essence
1/4 cup (30g) almond meal
120g white chocolate, finely chopped
3/4 cup (50g) shredded coconut, toasted
1. Line a baking tray with baking paper. Combine rice custard, fingers, essence and almond meal in a medium bowl. Roll tsp of mixture into 24 balls. Place in the fridge for 1 hour to firm.
2. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 3 minutes or until smooth.
3. Place coconut on a large plate. Use a fork to dip each truffle into the melted chocolate, allowing any excess to drip off before lightly rolling in coconut. Place truffles on tray. Place in the fridge for 1 hour to set.
Points value per truffle: 1 1/2