Cooking Instructions
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Step 1
Crush
Graham Crackers (3 cups)
into crumbs with a food processor or a rolling pin. To a bowl, add graham cracker crumbs,
Unsweetened Shredded Coconut (1/4 cup)
, and
Unsweetened Cocoa Powder (1/3 cup)
. Mix until combined.
Step 2
Make a well in the center of the dry mixture and pour
Sweetened Condensed Milk (1 1/3 cups)
and
Vanilla Extract (1 tsp)
. Mix together until mixture is moist. Chill in fridge for 30 minutes.
Step 3
Roll teaspoon-size balls of the mixture in your hand and place onto a baking sheet lined tray. You should have around 30 to 35 truffles. Chill in fridge while melting chocolate.
Step 4
Microwave the
White Chocolate Baking Squares (2 3/4 cups)
in 20 second bursts, stirring in between each turn. Let chocolate cool slightly.
Step 5
To coat, drop a truffle into the melted white chocolate, and using two forks, gently toss the truffle and replace on the tray. Once all coated, let the truffle cool in the fridge.
Step 6
To make the tower, form a small piece of cardboard into a cone and staple. Trim the base and top to create a flat surface.
Step 7
Wrap the cone in tin foil and place on a plate. Dip the base of each truffle into the leftover melted white chocolate and stick onto the base of the cone. Once one row is complete, let sit for a few minutes and continue up the cone.
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