Name of Recipe: Choco-nut balls (aka 'Homemade Ferrero Rocher')
Number of People: Depends. In our house they go very quickly!
Ingredients:
1 x 250g packet Milk Arrowroot biscuits
3 tbsp cocoa
1 x 395g tin condensed milk
1/2 cup chopped nuts (or chop them yourself in the TMX)
1/2 tsp vanilla essence
A few drops of rum essence (or 1.5 tbsp rum).  This is optional.

Preparation:

1.  Blitz the packet of biscuits to a fine powder, the finer the better.  (10 seconds at speed 8 or 9 tends to do the trick).
2.  Add the other ingredients and mix on Reverse, speed 3 until combined.
3.  Take teaspoon sized lumps and roll them into balls and refrigerate until firm.

No cooking required.  The finer the biscuit powder, the smoother the result.

This is similar to the recipe I use for rum balls at Christmas time, but I use sultanas instead of chopped nuts.  But the nuts give it a different flavour, and they don't seem quite so Christmassy this way, so we enjoy them all year round!

members' comments
rainbow - I tried these today and rolled them in chocolate sprinkles, very easy.

My TMX arrived today!  I kicked it off by making the vege stock concentrate, and then used that in a risotto. 

I need a bit of practice with the scales, as I managed to tip too much rice in, so made up for it by putting more fluid in.  I needed to cook it longer than the recipe said so that all the fluid was absorbed, and at the end of cooking, there was a layer of risotto that had cooked onto the base of the bowl.  I cleaned it according to the manual's instructions, but it still took a lot of manual scrubbing to get it off.  Even then there is a bit of discolouration on the bottom of the bowl.

Is this normal and will it be like that for every risotto I cook?  Or was it because I cooked it too long?

Thanks in advance!