Chocolate Elements Plate
By Jerome Caruana, Executive Chef at Vintage Velvet
250g plain sweet biscuits
2 tbsp cocoa powder
½ cup powdered milk
½ cup desiccated coconut, plus extra for rolling
395g can condensed milk
2 tbsp rum
Break up the biscuits and place into a food processor. Process until they form crumbs.
Transfer to a large mixing bowl and add the cocoa powder, powdered milk and coconut.
Stir to combine, and make a well in the centre.
Add the condensed milk and rum. Use a wooden spoon and then your hands to combine.
Take level tablespoons of the mixture, and roll into balls. Roll in the extra coconut.
Refrigerate until set, and keep stored in the fridge until serving time.