Step 1

In a food processor, blitz Lemon Crisp biscuits into a fine crumb. Add condensed milk and lemon curd and pulse until combined.

Step 2

Roll into walnut-sized balls, then refrigerate in a single layer for 30 minutes to firm up.

Step 3

Melt chocolate in a glass or metal bowl over a saucepan of simmering water. Alternatively, you can melt in bursts in the microwave. Using two forks, dip each ball into the melted chocolate and allow excess to drip off. Place on a tray lined with baking paper. Decorate with some yellow sprinkles before the chocolate sets.

Step 4

Allow chocolate to harden either at room temperature or back in the fridge for a few minutes.