Step 1

Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat. Stir in the Coco Pops. Cover and place in the fridge for 2 hours or until the mixture is firm.

Step 2

Line a large baking tray with baking paper. Roll 2-tsp portions of chocolate mixture into balls. Place on the lined tray. Place in the fridge for 30 mins or until firm.

Step 3

Roll the truffles in biscuit to coat. Store in an airtight container at room temperature for up to 3 weeks.