Anchor’s Easy Chocolate Gingernut Truffles
Preparation time40 mins
Easy and fun to make – mix and match the coatings and toppings of these truffles to make a pretty gift or after-dinner indulgence.
- Gingernut biscuits - 500 g
- Cream cheese - 250 g
- Dark chocolate melts - 220 g
- Coconut oil - 1 tsp
- Shredded coconut
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.