In a food processor, thinly crush the biscuits to tiny crumbles. Add the chocolate powder and mix well.

Add 1/2 cup milk and mix thoroughly to get the mixture chunky and moist.

Make about 2 inch spheres out of the mixture, and place on a clean moist surface (so they won't stick).

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In a microwave-safe mixing bowl, heat 100ml milk and butter, and pour it over the chocolate chips to melt them.

Stir well until a consistent and smooth texture is received.

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Dip each truffle to cover it well with chocolate and place on a serving flat tray/plate.

When you're done dipping all the truffles, place the plate in the fridge for 2 hours or more to get the ganache stable and relatively firm.

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You can serve them as they are or drizzle some peanut butter on the top.

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An idea for kids - mix the ganache with cake candies

and when you dip the truffles they will be covered

with both chocolate and candy!