How to make quick and easy gingernut truffles
These gingernut truffles are the ideal way to get a bite-size of delicious flavour! A great gift idea or easy snack to get you through the working week.
- 40 mins preparation plus chilling
- Makes 20
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Ingredients
- 1 x 250 g pack gingernut biscuits
- 120 g cream cheese, at room temperature
- 150 g white chocolate, melted
- 1 cup thread coconut or ½ cup white sprinkles
Method
- 1In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed.
- 2Roll into 1 ½ cm balls and chill till firm. Melt chocolate in a bowl set over a pan of simmering water. Don't let the bowl touch the water.
- 3Use a fork to dip truffles coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.
- 4Place on a tray covered with foil or non-stick baking paper and chill until required.
Notes
You could use dark chocolate instead of white. Store in an airtight container or package in individual gift sized bags.
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