Ginger and Chocolate Truffles

Cook time 55 minutes
Servings 25-30


250g block cream cheese, chopped and softened
1 cup crushed anzac biscuits (120g biscuits)
2 tbsp golden syrup
2 tbsp glace ginger pieces, finely chopped

225g cadbury dark chocolate melts
Red icing flowers, for decorating

Ginger and Chocolate Truffles


Place the biscuit crumbs, ginger, cream cheese and golden syrup in a food processor and pulse to combine. Spoon rough teaspoons of the mixture onto a lined tray, and chill until firm – about half an hour. Once firm, roll the portions into balls.

Melt the chocolate in a microwave safe bowl on 50% power. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted, then stir until smooth.

Use a skewer to dip each of the balls into the chocolate to coat completely. Drain off excess chocolate then place on the baking paper-lined tray. Decorate with red icing flowers allow the chocolate to set at room temperature, then chill. Store in an airtight container, refrigerated, until required.