Michelle's quick and easy Gingernut truffles are perfect for gifting or entertaining this Christmas. Michelle has memories of making these truffles with her Mum when she was young. "We'd spend all day together, hand-rolling truffle after truffle and then putting them in giftboxes -each with a handwritten note'". Easy and fun to make – mix and match the coatings and toppings of these truffles.
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5
40 min
Easy Chocolate Gingernut Truffles
Truffles
Decorations
Method
- Place the biscuits in a food processor and pulse, or put them in a sturdy plastic bag and smash with a rolling pin until crushed to fine crumbs. Scoop out a small amount of the crumbs for decorating if desired.
- Mix the crumbs with the cream cheese and roll into truffle-sized balls. Chill until firm.
- Melt the chocolate in a bowl set over a saucepan of simmering water. Don’t let the bowl touch the water. Stir the coconut oil into the melted chocolate to thin it slightly.
- Use a fork to dip and coat each truffle in melted chocolate. Tap off any excess then immediately roll in the thread coconut or sprinkle with your desired topping.
- Place on a tray covered with foil or non-stick baking paper and chill until required.
- Cook’s tip: Store the truffles in an airtight container or package them in individual gift bags.
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.
- Cooking and baking
Unit Sizes: 250g
