Anchor's Chocolate Gingernut Truffles
Easy and fun to make – mix and match the coatings and toppings of these truffles to make a pretty gift or after-dinner indulgence.
Ingredients
- 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
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.
