Anchor’s Easy Chocolate Gingernut Truffles

Anchor’s Easy Chocolate Gingernut Truffles

  • Preparation time

    40 mins
  • Serves 40-45

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


  1. 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.

  2. Mix the crumbs with the cream cheese and roll into truffle-sized balls. Chill until firm.

  3. 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.

  4. Place on a tray covered with foil or non-stick baking paper and chill until required.

  5. Cook’s tip: Store the truffles in an airtight container or package them in individual gift bags.