|Plain chocolate||8 Ounce, grated|
|Evaporated milk||3⁄4 Can (7.5 oz)|
|Trifle sponge||6 Ounce, crumbled (1 Packet)|
|Ground almonds||2 1⁄2 Ounce|
|Icing sugar||12 Ounce, sifted|
|Chocolate vermicelli||1 Tablespoon (To Decorate)|
Put the chocolate and milk in a small saucepan and heat gently to melt the chocolate. Off the heat, stir in the remaining ingredients except the vermicelli or coconut. Allow the mixture to cool. Shape the mixture into bite-size balls and roll in vermicelli or coconut, or press into rigid foil sweet cases.