So these little chocolate truffles with coconut and rum are irresistible and yet unbelievably easy to make. But beware! They’re highly addictive!
Heat the butter to room temperature and cut it into little pieces. Grind the tea biscuits (if you don’t have a grinder, you can still arrange them on a baking sheet and roll over with a rolling pin). Combine the dry ingredients, including the ground biscuits, in a medium bowl. Add the butter pieces, eggs, milk and rum, and knead well, so all the ingredients and flavors blend together. Chill the mixture for about an hour. Form 1 inch balls and roll in coconut flakes. Serve cold.