Easy Chocolate Gingernut Truffles
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.
2 x 250g packs gingernut biscuits
250g Anchor Cream Cheese, at room temperature
220g white or dark chocolate, melted
1 tsp coconut oil
Decorations - 1 cup thread coconut or a few crushed gingernut biscuits, a little crushed praline, crystalised ginger or sprinkles – use a combination if you prefer
- 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.