· Warm the milk in a medium saucepan until it’s hot but not bubbling.

· Place the chocolate in medium-sized a heatproof bowl with the pieces of chocolate/chocolate chips and the butter, pour over the hot milk and stir with a spatula until smooth. Stir in the sea salt

· Refrigerate until thick but not solid – this should take around 45 minutes. If it goes too far you can leave it somewhere warm to melt a little or microwave it on the defrost setting in 10 second bursts until it’s thick, but stirrable.

· Crush the 200g of biscuits until a mixture of crumbs and very small pieces no bigger than about ½ - ¾ cm.

· Add them into the chocolate mixture and stir until combined. Refrigerate again until firm.

· I’d recommend disposable gloves for the next part as it will leave you with chocolatey hands.

· Blitz the 50g of Lotus biscuits until powdery crumbs and place in a shallow bowl. Or place the desiccated coconut in a bowl. If you want to make yours blue, add a drop or two of food colouring and mix until the coconut is all blue.

· Scoop out small balls of mixture – it may be a bit crumbly but will come together. I used a small measuring spoon and, to ensure they’d all be a similar size, weighed the scoops. They were roughly 16-20g each. Press the mixture together and roll into balls – the warmth of your hands will help the mixture stick together and the crumbs stick to the outside.

· Roll the balls in the crumbs. If serving immediately place straight on a platter or bowl. If gifting, store in an airtight box in the fridge. Will keep for 10 days or so. They also freeze beautifully and are even delicious frozen – for those who cannot wait.

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