WHAT YOU NEED

255g Original Creamy Sheese (1 tub)

454g Icing sugar

345g Semi-sweet chocolate (melted)

1 & ½ Tea spoons vanilla essence

Ground nuts, unsweetened cocoa or toasted flaked coconut 

HOW YOU DO IT

1   Rest the Creamy Sheese out of the fridge until it reaches roughly room temperature,

then gradually add the icing sugar, beating until well blended.

2    Add the melted chocolate & vanilla and mix well.

3   Refrigerate for about 1hr.

4   Now shape the mix into truffles (about ½ inch balls) and coat in the nuts,

cocoa or coconut. Chill well before serving & enjoy!

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