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 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.