Lactose-Free Cocoa Balls with a Surprise

Finely crumble the cocoa biscuits. This works best in a food processor or by placing the biscuits in a freezer bag and rolling over them with a rolling pin.

Mix the biscuit crumbs in a bowl with the lactose-free cream cheese, powdered sugar, and the juice and zest of the organic lemon. Knead everything into a homogeneous, pliable mixture. If the mixture is too dry, add a little more cream cheese; if it's too sticky, stir in more biscuit crumbs.

Wrap the mixture in cling film and let it rest in the refrigerator for at least 30 minutes so it's easier to shape.