Ginger & Chocolate Truffles

Prep Time
Cook Time
1h 30m
Ready In

"I saw these being made on television programme "Everday Gourmet" so I decided to make them for Christmas & they did not disappoint ~ These were a huge hit! The recipe is from Cadbury chocolate and uses a very popular biscuit here in Australia called Anzac biscuits. I am sure you could use ginger snaps or butternut biscuit with the same wonderful results. Take care to follow the instructions as written and not plonk every thing in the processor for time reasons ~ like I tried ..... they were not as nice as the second batch which I made a written. These do need to be kept in the frige until serving, the will go soft quickly in warm weather."

Original is 26-30 servings


  • Serving Size: 1 (31 g)
  • Calories 95.7
  • Total Fat - 6.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 11.1 mg
  • Sodium - 46.3 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 1 g
  • Sugars - 5.4 g
  • Protein - 1.4 g
  • Calcium - 18.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the biscuit crumbs, ginger, cream cheese and golden syrup in a food processor and

Step 2

(just) pulse to combine. Spoon rough teaspoons of the mixture onto a lined tray, and chill until firm – about half an hour and once firm, roll the portions into balls, moistened hands will help with rolling balls.

Step 3

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.

Step 4

NOTE: Only microwave until 75% of the chocolate has melted, then stir until smooth.

Step 5

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.

Step 6

Store in an airtight container, refrigerated, until required.


No special items needed.

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