1 Place biscuits in a processor. Process until mixture resembles fine crumbs. Transfer to a bowl. Add coconut, cherries and milk. Using your hands, mix until well combined.

2 Roll 2 tsps of mixture into balls. Place on an oven tray lined with baking paper. Refrigerate until firm.

3 Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from heat.

4 Using two forks, dip each ball in chocolate to coat. Return truffles to tray. Top each with a cherry half and refrigerate until set.

5 Serve truffles in mini paper cases.

Tip: Any glace or dried fruit can be used in this recipe. If you prefer, Dark or Milk Choc Melts can be substituted for the White Choc Melts. For an adult version, add 1 tblsp of your favourite liqueur to biscuit mixture.

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