Put granulated sugar in a bowl.

Drop 2-3 food coloring gel into it. Mix well with your hand. You can use more or less coloring depending on the color you desire, but try it with one drop each time.

Use it as regular sprinkles to coat these chocolate truffles.

Grind the biscuits in a food processor or just pound them in a plastic bag using a rolling pin to make biscuit four.

In a small saucepan bring the heavy cream to boil, stirring occasionally.

Add in the chopped bittersweet chocolate, mix with a spoon until smooth. Let it wait until it reaches room temperature.

Transfer the biscuit flour into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.

Wet your hands and make small balls from it and roll in pink colored sugar. It might be too sticky when rolling if you don’t wet your hands.

Place them on a large plate in a single layer.

Cover with a plastic wrap and chill at least for 1 hour. Remove it from the fridge 15-20 minutes before serving.