Raffaello truffles

Put the sugar, butter and water in a small bowl over a pan of boiling water and leave to dissolve, stirring occasionally.

Leave to cool down a bit and then stir in 60g/2oz desiccated coconut and the dried milk. Mix well and put in the fridge for about an hour until the mixture is workable.

Shape the mixture into 20 small balls, pressing a blanched almond inside each ball.

Roll the balls in the desiccated coconut to coat and chill for a few hours until they are firm.