Decadent Chocolate Truffles

Crumb the biscuits in a food processor or use a rolling pin to crush into fine crumbs. In a mixing bowl, combine the biscuit crumbs, coconut, brown sugar, slivered almonds, cocoa and Gregg's Ground Cinnamon.

In a small saucepan over gentle heat melt the dark or milk chocolate with the golden syrup and butter. Alternatively microwave in 20 second bursts until melted. Stir and cool slightly before whisking in the egg.

Pour the mixture over the dry ingredients and mix well to combine.

Line a tray with baking paper. Roll the mixture into small balls. Use about ½ tablespoon of mixture per ball. Place on the tray and refrigerate until firm.*

For coating, place the dark chocolate in a bowl. Microwave in 20 second bursts until melted. Stir until smooth. Drop the balls one at a time into the chocolate to coat, using 2 forks lift the balls out of the chocolate and place on a clean sheet of baking paper. Refrigerate until set.